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Campanelle with Sauteed Asparagus, Diced Tomato and Basil
Campanelle con Asparagi Saltati, Pomodoro e Basilico

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Campanelle
2 tablespoonsolive oil
1 teaspoongarlic, chopped
1 bunchfresh asparagus
1 cupfresh tomatoes, diced
to tastesalt
to tastefreshly ground black pepper
1/3 cupParmigiano cheese, grated
5 leavesfresh basil, julienne


BRING a large pot of water to a boil for the pasta and a small pot of water to boil for the asparagus
CUT asparagus into 1 inch pieces cut on the bias. Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.
SAUTÉ garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
ADD tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
COOK Campanelle according to the package directions. Drain, making sure to drain off all the water.
COMBINE Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.




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