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Penne Pasta with Asparagus Recipe

Serves

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Ingredients

Bring 1 gal heavily salted water to a rapid boil over high heat. Add the dried pasta and stir so the pasta does not stick together. Continue cooking, stirring often, until the pasta is al dente.
Drain the pasta and toss lightly with 2 tbsp olive oil. Lay out on a half sheet pan and place in the refrigerator to cool.
In a small saucepan, bring 1 qt heavily salted water to a boil, then keep at a simmer.
Blanch the asparagus spears, the peas, and the favas until al dente. Reserve.
In a saucepan, add oil, then the garlic and onions. Cook for 2–3 minutes.
Add the tomato paste and cook another minute, then deglaze with the wine.
Add the herbs, tomato water, and brodo with the morel mushrooms and bring to a boil; simmer for 3 minutes.
Add the butter and oil, and season with salt and pepper, if needed.
Cut 2-3 cores from the tomatoes with a ³⁄₄ inch by 2 inch cutter (or any cutter you may have).
In a stainless-steel 4 qt braising pan, place the broth, pasta, favas, and peas. Cook for 2 minutes or until pasta is hot.
Mix all items for the dressing and toss with the tomato cores and the asparagus.
Place the pasta in bowls. Garnish with the tomatoes and 2 asparagus spears each.