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This is a simple recipe that can be made in less than 20 minutes. I love the variation of sundried tomatoes, asparagus, and artichoke hearts. Although I painfully watched my kids pick out the tomatoes and artichoke hearts, my husband and I agreed this was the best part of the pasta! It’s still a win if they ate the nuts and asparagus, and both commented on how much they loved it.
A secret and tasty ingredient in the pasta is Boursin Cheese. It adds a ton of garlic and herb flavor and simplifies the dish without the extra ingredients. The asparagus will cook for a few minutes in the pasta water, toward the end when the pasta is finished. I have to admit that I normally would use a bow tie pasta in this recipe, but was completely out when it came to dinner time (this happens and I was in no mood to make an extra trip to the store). We still loved it with the spaghetti, but use what works for you! Here are the ingredients:
- 16 oz bow tie pasta (or pasta of your choice)
- 10 medium sized asparagus spears, cut into 1.5 inch pieces
- 2 tbsp olive oil or butter
- 4 large cloves of garlic
- 2/3 cup drained oil-packed sun-dried tomatoes, chopped
- 1/3 cup drained oil-packed artichoke hearts, chopped (optional)
- 4 oz Boursin Cheese
- 1/2 cup pine nuts
- Parmesan Cheese (optional garnish)
- Bring a large pot of water to a boil and add pasta.
- Cook until barely tender, around 8 minutes.
- Add the asparagus spears to the pasta water.
- Cook an additional 3-4 minutes, until asparagus is tender crisp.
- Drain the pasta and asparagus, and reserve 3/4 cup of the cooking water.
- Set a large pan over medium heat, and heat the olive oil or butter.
- Add the garlic and cook until fragrant and lightly browned.
- Return the asparagus, pasta, and cooking water to the pan.
- Add sun-dried tomatoes, boursin, artichoke hearts, and salt and pepper to taste.
- Toss to combine.
- Serve immediately, add pine nuts and optional parmesan cheese.
Sounds like a real taste explosion 😉 ! The combination of sundried tomatoes, asparagus and artichokes sounds great. I love all three of ’em.
Me too, Niels!!