Sometimes I just like a one dish meal in the Summer. OK, and what if that one dish could help you escape to the hills of Italy?
I always recommend Texas products as much as possible, but I truly love to buy pasta that is from Italy. The ancient grains and process seem to settle better in my system, and I don’t feel quite so stuffed (just like when enjoying pasta in Italy)!
Orecchiette “little ears” is designed to hold the sauce in the pasta – and it does!
You can play with this dish: double the amount of asparagus, add spinach, arugula, or mushrooms. You can also use interchange the bacon with prosciutto.
EnJOY!
Asparagus and Brie Orecchiette
Veggie, Cheese and Pasta - What else do you need?
Ingredients
- 3 cups orecchiette
- 1 tbsp butter
- 1 tbsp evoo
- 2 cloves garlic
- 1/2 cup onion finely chopped
- 1 bunch fresh asparagus cut in 1/3's
- 1 tsp vegetable concentrated stock
- 1/4 cup water
- 10 oz brie cut into small pieces
- 6 slices bacon cooked and crumbled
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees
- Cook orecchiette pasta in boiling water about 8 - 10 minutes. Drain and transfer to a buttered casserole dish
- Heat EVOO and butter in a skillet. Add garlicAnd onion and cook, stirring continuously for about 2 - 3 minutes. Add asparagus, vegetable boullion, and 1/3 cup water. Cover and cook for about five minutes.
- Add asparagus mixture over the pasta. Top with brie, pressing into pasta mixture. Sprinkle on bacon pieces. Pour cream over all.
- Bake about 20 - 30 minutes.
Notes
I have substituted 1/2 and 1/2 for the cream with favorable results.