Yield: 6 Servings
|1 cup||Warm water|
|½ cup||Dried tomatoes, sliced into|
|¾ pounds||Asparagus, cut diagonally 1"|
|12 ounces||Pkg farfale (bowtie pasta)|
|2 tablespoons||Olive oil|
|1 small||Onion, chopped|
|2||Cloves garlic, finely|
|1 tablespoon||Fresh thyme leaves (or 1 t|
|¼ pounds||Smoked mozzarella, cut in sm|
Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.
Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking: Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min.
Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate.
Recipe By : Country Living, May 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini