Barilla® Campanelle

Instructions

1. 1
   Bring a large pot of water to a boil for Campanelle.
2. 2
   Bring a small pot of water to boil for the asparagus. CUT asparagus into 1 inch pieces, cut on the bias.
   
   
3. 3
   Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.
   
   
4. 4
   Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
5. 5
   Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
6. 6
   Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.
7. 7
   Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.