Penne and Roasted Asparagus with Balsamic Butter
The wonderful aroma and flavors in a rich, aged balsamic vinegar in conjunction with a classic pasta and the beautiful crunch of perfectly roasted vegetables are always a good call for a quick and delicious meal. Serve with warm, crusty bread and savor!
1 pound asparagus
1 tablespoon Raimondo Winery Arbequina Olive Oil
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons Raimondo Winery 18 Year Traditional Balsamic Vinegar
1/2 teaspoon brown sugar
1 pound penne pasta
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Heat oven to 400 degrees. Snap tough ends off the asparagus and discard. Cut the spears into 1 inch pieces. Place spears onto a baking sheet and toss with the oil and 1/4 teaspoon each of salt and pepper. Roast until tender, about 10 minutes.
Place vinegar into a small sauce pan. Simmer until 3 tablespoons remain. Stir in brown sugar and the remaining 1/4 teaspoon pepper. Remove from heat.
Cook the penne pasta in a large pot of salted, boiling water until just done, about 13 minutes. Drain the pasta, and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoon salt. Serve with additional Parmesan.
Recommended Wine Pairing: