Fusilli with Potatoes and Asparagus (serves 4)

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Fusilli with Potatoes and Asparagus
When the spring vegetables begin appearing on the market shelves, it’s great fun to combine them in colorful and unusual ways. This one dish meal combines fresh basil, tomatoes, new potatoes, asparagus and vidalia onions. And, as a bonus, it comes together in just about 30 minutes. We use a gluten-free pasta and Schar is our favorite. Made in Italy, it is made of corn flour, rice flour and pea protein. Schar pastas have nearly the same texture and taste as semolina pastas but without the gluten. ~ Glyn and Will

8 oz. dry pasta
1/2 cup red skin potatoes, diced
1/4 cup diced onion
1 clove garlic, minced
2 cups chopped fresh tomatoes
4 stalks asparagus, cut in 1-inch pieces 1 tbsp olive oil
1/4 cup pesto
1/4 cup hazelnuts, coarsely chopped
1/4 cup dry white wine
salt and crushed red pepper to taste

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Procedure
1 Boil the water for the pasta
2 Dice the potatoes and chop the onion and garlic.

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3 Heat the oil to medium high and sauté the potatoes, onion and garlic until just beginning to brown.
4 Stir in the tomatoes and pesto and cook for 3-5 minutes.

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5 Stir in the white wine to make a creamy sauce.
6 Adjust seasoning, adding additional basil as well as salt and pepper to taste. Keep hot.
7 Add the pasta to the boiling water and cook according to package directions.
8 3 minutes before the pasta is scheduled to be done, drop the asparagus into the same pot and cook while the pasta finishes.
9 Drain the pasta and asparagus and add to the sauce.

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10 Serve in warmed bowls, topped with the hazelnuts.

Servings: 4
Degree of Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (23.2 ounces).
Recipe Type
Gluten-Free, Main Dish, Pasta, Vegan

fusilli with potatoes and asparagus

This entry was posted by Glyn Ruppe-Melnyk.

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