Asparagus con Penne Rigate

INGREDIENTS
Asparagus
Garlic
Olive Oil
Salt & Pepper
Penne Rigate

Cut off the hard ends of your asparagus and cut into pieces 1" long.  In a pan, heat some olive oil and garlic cloves split in half.  Bring your salted water for your pasta to a boil, and add the asparagus for a minute or two just to soften it up a bit.  Drain, and put the asparagus into the pan with the garlic and olive oil and continue to cook over low heat.  Add your pasta to the same boiling water and cook according to package direction.  Once it is done cooking, drain the pasta and toss it in with the garlic and olive oil.  Mix together well, add salt, pepper and fresh grated pecorino romano cheese to taste, serve immediately. 

© Copyright 1999-2002 (MCMXCIX) Cristaldi Communications Web Design, Hosting & Promotion - - March 30, 2002