Campanelle with Asparagus, Basil, and Balsamic Glaze
By America's Test KitchenPublished on August 21, 2007
Time
1 hour
Yield
Serves 4 to 6 as a main dish
Ingredients
1 tablespoon table salt ½ teaspoon table salt 1 pound campanelle ¾ cup balsamic vinegar 5 tablespoons extra-virgin olive oil 1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than ½-inch in diameter and cut into 1-inch lengths1 medium red onion, halved and sliced ⅛-inch thick (about 1 ½ cups)½ teaspoon ground black pepper ¼ teaspoon red pepper flakes 1 cup chopped fresh basil 1 tablespoon lemon juice 1 cup shaved Pecorino Romano
Before You Begin
Campanelle is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to over-reduce the vinegar, or it will become bitter.
Instructions
- Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
- Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
- While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.
Time
1 hourYield
Serves 4 to 6 as a main dishIngredients
1 tablespoon table salt
½ teaspoon table salt
1 pound campanelle
¾ cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than ½-inch in diameter and cut into 1-inch lengths
1 medium red onion, halved and sliced ⅛-inch thick (about 1 ½ cups)
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 cup chopped fresh basil
1 tablespoon lemon juice
1 cup shaved Pecorino Romano
Ingredients
1 tablespoon table salt
½ teaspoon table salt
1 pound campanelle
¾ cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than ½-inch in diameter and cut into 1-inch lengths
1 medium red onion, halved and sliced ⅛-inch thick (about 1 ½ cups)
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 cup chopped fresh basil
1 tablespoon lemon juice
1 cup shaved Pecorino Romano
Ingredients
1 tablespoon table salt
½ teaspoon table salt
1 pound campanelle
¾ cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than ½-inch in diameter and cut into 1-inch lengths
1 medium red onion, halved and sliced ⅛-inch thick (about 1 ½ cups)
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 cup chopped fresh basil
1 tablespoon lemon juice
1 cup shaved Pecorino Romano
Why This Recipe Works
Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big and intense flavors that would also be easy to make. The keys to our best vegetarian pasta recipe turned out to be sautéing asparagus and other vegetables to deepen their flavors and using restraint with a balance of salty, sweet, and sour ingredients in order to let the asparagus flavor shine.
Before You Begin
Campanelle is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to over-reduce the vinegar, or it will become bitter.
Instructions
- Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
- Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
- While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments