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| photo from here |
Jase had his tonsils out two weeks ago, so I didn't post any recipes during that time because our meals mostly consisted of mashed potatoes and jello and popsicles.
Yesterday, I found this recipe here and loved it immediately. I am a sucker for anything asparagus, and Jase loves pasta, so I thought it would be fitting for his first "real food" meal since the surgery. It was so so so so delicious- I think it's safe to say it was our favorite pasta dish yet.
Enjoy!
Baby Pasta Shells with Asparagus *
*I modified the recipe slightly from the original by using Trader Joe's 3 Cheese Pasta Sauce instead of homemade marinara. Because that Trader Joe's sauce is addicting and wonderful and we love it.
Ingredients
- 8 oz baby pasta shells (gluten free use brown rice pasta)
- 1 bunch thin asparagus, tough ends removed
- 1 1/2 cups homemade marinara sauce (recipe follows)
- 1/4 cup Pecorino Romano
- salt and fresh pepper to taste
Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.
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