| 1 box | PLUS® Rotini |
| 2 tablespoons | extra virgin olive oil |
| 1 cup | shallots, sliced |
| 1 clove | garlic, chopped |
| 1 pint | cherry tomatoes, halved |
| 1 pound | fresh asparagus, cut into 2 inch pieces |
| 4 ounces | gorgonzola cheese, crumbled |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
HEAT olive oil in large skillet over medium heat. Add shallots and sauté for 2 minutes.
ADD garlic, sauté for 2 minutes stir in tomatoes.
COOK pasta according to directions; add asparagus to during last 2 minutes of cooking time. Drain pasta reserving some of cooking liquid.
TOSS pasta with tomatoes and cheese; add reserved liquid if sauce is too dry. Season with salt and pepper.