Whole Wheat Penne with Asparagus and Chorizo
Whole Wheat Penne with Asparagus and Chorizo
Ingredients
- 3/4 lb (375 g) whole wheat penne
- 6 oz (170 g) chorizo sausage, sliced (mild or spicy)
- 1 shallot, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 1 lb (454 g) asparagus, trimmed and cut into 1-inch (2.5-cm) pieces
- 1 cup (250 ml) chicken broth
- 1/4 cup (60 ml) oil-packed sundried tomatoes, drained and thinly sliced
- 1/4 cup (60 ml) chopped walnuts, toasted
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.
- In the same pot or large skillet, brown the sausage and onion in the oil. Add the asparagus and chicken broth and bring to a boil. Simmer for 3 to 4 minutes uncovered or until the asparagus are tender.
- Add the tomatoes and pasta and cook, stirring until the sauce thickens and coats the pasta. Season with salt and pepper. Pour into a serving dish. Sprinkle with the nuts and cheese.
Whole Wheat Penne with Asparagus and Chorizo