Categories: side dish

Ingredients

• 2 medium shallots, coarsely chopped
• 1/4 lb fresh asparagus spears, coarsely chopped
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 teaspoon fresh thyme
• 4 oz ditalini pasta (1 cup)
• 1 tablespoon olive oil
• 1 cup grape tomatoes
• 1 (15.5-oz) can cannellini beans, rinsed/drained
• 2 tablespoons herb garlic butter
• 2 tablespoons capers
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Directions

1. Prep

2. Bring water to boil for pasta.
3. Chop shallot, asparagus, parsley, and thyme.

4. Steps

5. Cook pasta following package instructions; reserve 1/4 cup pasta water for later use.
6. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shallots, asparagus, pasta, tomatoes, and beans; cook and stir 3-4 minutes or until thoroughly heated.
7. Stir in herbs, butter, capers, salt, pepper, and reserved pasta water; cook and stir 2-3 minutes or until hot. Serve.

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