17 July 2011

Pappardelle with Sweet Cherry Tomatoes and Asparagus

What can I say about pasta except I love it. What I find myself falling into is monotony when it comes to my pasta choices. Usually it's Angel Hair, Linguini, and Spaghetti. Rarely, do I indulge in a pasta with a dissimilar look and taste. Not this time. This time I chose Pappardelle. In this recipe the different flavor was combined with unlikely pasta paring of avocado. This dish also has something else unique about it...
this dish cost me little approximately $11.00 (that excludes what I believe is a necessary pantry item of Olive Oil, and the added baguette as a side. If the baguette is added it brings the total price of the meal to about $15.00).

Like I have always believed, anyone can have a beautiful meal that fully feeds a family. Whether it's just a family of two, or if two kids are in tow, for $15 or less. More importantly, it's possible to healthy economically. But what also makes a good meal is a splash of an interesting ingredient, and here it's avocado with the normal parings of cherry tomatoes and asparagus. Dinner, like pasta dishes do not have to be the same as usual. With one ingredient change and one new ingredient, the normal can become unique.

Pappardelle with Sweet Cherry Tomatoes and Asparagus
Serves 4

10 oz Pappardelle
2/3 lbs Asparagus Tips
3 large cloves of garlic
1 pint Sweet Cherry Tomatoes (sliced lengthwise)
1 sliced Avocado
5 tbsp Olive Oil

Cook the Pappardelle according to the package directions. 

In a saute pan, heat 2 tbsp of the olive oil on medium low for about 2-3 minutes. Once warm, place the asparagus in the saute pan and turn the heat to medium. Saute the asparagus to your desired consistency.

In a small pot place 3 tablespoons of olive oil and the garlic cloves. Let pt and it's ingredients warm for about 15-20 minutes on low heat. Never let the oil boil, always keep it at a very low simmer.

In a large bowl place the cherry tomatoes and avocado and mix thoroughly. 

When the pasta is completed, drain, and add it to the large bowl containing the tomatoes and avocado. Immediately add the heated olive oil from the stove once you have removed the garlic cloves. Mix the contents of the bowl gently and thoroughly. Add the heated asparagus to the bowl, mixing its contents once again gently and thoroughly. Serve immediately.

As and aside, I often like to have a baguette with dinner. The garlic cloves that were used to make the oil for the pasta taste garlicky, actually "roast" while on the stove top. Take the "roasted" garlic cloves and smear them on slices of baguette. You won't be sorry. 



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