Categories: Pasta

Ingredients

• 1 (20 oz) pkg. refrigerated four cheese ravioli
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 lb thin asparagus, woody ends trimmed, chopped into 2-inch pieces
• 1 (10.5 oz) pkg. grape tomatoes, halved
• 3 garlic cloves, minced (1 Tbsp)
• 1 Tbsp balsamic vinegar
• 2/3 cup Fisher Walnuts, chopped and toasted
• 1/4 cup minced fresh basil
• 1/4 cup minced fresh parsley
• Salt and pepper
• 1/3 cup shredded parmesan cheese

Directions

1. Cook ravioli in boiling water according to package instructions.

2. Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.

3. Add asparagus to skillet and saute until tender, about 4 minutes.

4. Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.

5. Drain water from pasta once cooked through then pour into a large serving bowl.

6. Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.

7. Sprinkle in parmesan and serve warm.

Email to a friend | Print this recipe | Back