½ Lb. Dry Pasta-any favorite shape
As Seen On
4 Tbsp. Extra Virgin Olive Oil
1 Cup Onions-sliced thinly
2 Garlic Cloves-sliced thinly
2 Cups Arugula Leaves
1 Bunch Asparagus-boiled until tender crisp, cool in ice water, cut into 2”pieces
1 CupFontina Cheese-cubed
Salt and Black Pepper to Taste
•Bring 2 quarts of salted water to a boil and add the pasta.
•Cook stirring until your desired tenderness.
•While pasta is boiling, heat a saute pan on medium high heat.
• Add the onions, cook for about 2 minutes or until softened.
•Add the garlic, cook 30 seconds.
•Add the arugula, cook just until wilted.
•Add the cooked asparagus and fontina cheese.
•Season to taste with salt and pepper and drizzle with more extra virgin olive oil if desired.