You must be logged in to post a review.
This fresh dish hits the spot for a springtime dinner.
For the oven-dried tomatoes:
Preheat the oven to 225 degrees. In a small baking pan (I used a round cake pan), place the cherry tomato halves, cut side up. Drizzle with olive oil, sprinkle with sugar, salt and pepper. Sprinkle with basil. Tuck the garlic cloves in between the tomatoes. Bake for 3 1/2 hours. The tomatoes should be shriveled, but still have some moisture. Refrigerate the tomatoes and garlic until ready to use.
For the pasta:
Place a medium saucepan over medium heat. Cook the pine nuts in the dry skillet, shaking or stirring the pan constantly, until the pine nuts are slightly brown on all sides. Remove to a bowl.
In the same saucepan, bring six cups of well-salted water to a boil. Add the pasta and cook for 8 minutes. Add the asparagus and cook for two more minutes. Reserve 2/3 cups pasta water and drain the pasta and asparagus in a colander.
In the same saucepan, heat the olive oil over medium heat. Add the roasted garlic and cook for 30 seconds, then add the roasted tomatoes to warm through. Add the pasta, asparagus and reserved water, tossing to combine. Add the basil, cheeses, lemon pepper, and pine nuts. Toss everything together and taste for salt and pepper.