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How to make it

  • Bring a large pot of lightly salted water to a boil.
  • Add the pasta and stir a few times to ensure the pasta does not stick to itself.
  • Boil vigorously for the time recommended on the pasta pkg. or until the pasta is tender.
  • While the pasta cooks, heat the oil in a wok over high heat, add the onion, and cook until softened, about 30 to 60 seconds.
  • Add the carrots and stir to coat with oil.
  • Add 2 T. of the pasta cooking water, cover, and steam for 1 minute.
  • Add the bell pepper and stir-fry for 1 more minute.
  • Add the asparagus and toss.
  • Add 2 T. more of the pasta cooking water, cover, and steam for 1 minute.
  • Add the garlic, peas, tomatoes, basil, salt, and pepper and stir-fry until the peas are warmed through and the tomatoes soften, about 2 minutes.
  • Drain the pasta and toss it with the sauce and the cheese in a serving bowl. Add more salt and pepper if needed.
  • Wne: Chenin Blanc
  • a Chef's Journey dish from “While The Pasta Cooks”, Andrew Schloss w/Ken Bookman

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