Ingredients
- 1 tablespoon plus 1/4 teaspoon table salt
- 1/2 pound campanelli
- 1/3 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter, and cut into 1-inch lengths
- 1 small red onion, halved and sliced 1/8-inch thick (about 3/4 cups)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup chopped fresh basil
- 1 1/2 teaspoons lemon juice
- 1/2 cup shaved Pecorino Romano
Directions
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1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
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2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in small skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 2 tablespoons, 5 to 10 minutes.
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3. While pasta is cooking and balsamic is reducing, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/4 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer.
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4. Add asparagus mixture, basil, lemon juice, 1/4 cup Pecorino, and remaining 2 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 2 to 3 teaspoons balsamic glaze over individual servings and passing remaining 1/4 cup Pecorino separately.