| 1 box | BARILLA Fettuccine |
| 2 tablespoons | extra virgin olive oil |
| 2 tablespoons | shallots, finely minced |
| 2 bunches | asparagus, thinly sliced |
| 1 cup | chicken broth |
| 1 cup | cherry tomatoes, quartered |
| 1 tablespoon | Italian parsley, chopped |
| 1/2 cup | Parmigiano cheese, grated (may substitute Grana Padano cheese) |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
SAUTE shallots in olive oil in a medium skillet over medium heat for 3 minutes.
ADD asparagus and season with salt and pepper; add broth, simmer for 2 minutes.
PLACE approximately one-third of the sauce in a blender; cover and blend until well combined. Return mixture to the
COOK Fettuccine according to the package directions. Drain Fettuccine and toss for 2 minutes in the skillet with the sauce and tomatoes.
STIR in cheese and parsley before serving.