Asparagus and Roasted Red Peppers with Ohio City Pasta
Description goes here.
1/4 cup shallots (diced)
Virgin olive oil
11/2 cup asparagus (blanched and sliced into 1/2 inch pieces)
1/3 cup roasted red peppers (diced)
1 Tbl. Parsley minced
1 Tbl. garlic fresh (minced)
1 cup vegetable broth
2 Tbl. butter
Salt and pepper
2 bundles of fresh Ohio City Pasta
Saute 1/4 cup Shallots diced in virgin olive oil until soft.
Add 11/2 cup of Asparagus blanched and sliced into 1/2 inch pieces and cook for 2-4 minutes.
Add 1/3 cup of diced roasted red peppers and cook 2 minutes.
Add 1 Tbl. Parsley minced and 1 Tbl. of garlic fresh, minced cook 2 minutes.
Add 1 cup vegetable broth and simmer for 3-4 minutes.
Add 2 tbl. of butter and stir in; season with Salt and Pepper.
Toss with 2 bundles of fresh Ohio City Pasta Cooked in Boiling Water.