Ingredients
PASTA can be any type but works best with FARFALLE -GEMELI OR FUSILI 900 GRAM PKG
12 STALKS OF FRESH ASPARAGUS
6 CLOVES OF GARLIC
25 SMALL GRAPE OR CHERRY TOMATOES
150 GRAMS OF PINE NUTS (TOASTED IN A FLAT BOTTOM SKILLET UNTIL LIGHTLY BROWNED AND FRAGRANT )
5 PIECES OF SUNDRIED TOMATOES
1 LARGE BUNCH OF WATERCRESS COARSLY CHOPPED
FRESH OR DRIED RED HOT PEPPERS
1 CUP OF CHICKEN STOCK OR CAN BE SUB WITH VEGETABLE STOCK
SALT AND PEPPER TO TASTE
1 TABLSPOON OF CHOPPED FRESH OREGANO
OR CAN SUB DRIED
OLIVE OIL 1/4 CUP
Preparation
PEEL AND SLICE THE GARLIC INTO THIN SLIVERS AND SLICE THE HOT PEPPERS INTO THIN SLIVERS OR USE AS MUCH CRUSHED RED CHILLI PEPPERS AS YOU ARE COMFORTABLE WITH (NOTE BE GENEROUS BECUASE THE WATERCRESS AND PINE NUTS WILL CUT OUT MUCH OF THE SEARING HEAT ) HEAT THE OLIVE OIL IN A LARGE 14" SKILLIT AND ON LOW HEAT SAUTE THE PEPPERS AND GARLIC UNTIL THEY ARE SOFETENED BUT NOT BROWNED ABOUT 2 MINUTES
WASH THE ASPARAGUS AND SLICE THE ASPARAGUS INTO 1" LONG PIECES AND ADD TO THE PAN STIR AND SAUTE FOR 2 MINUTES SLICE THE CHERRY OR GRAPE TOMATOES IN HALF SLICE THE SUNDRIED TOMATOES INTO SMALL THIN SLIVERS AND PLACE BOTH INTO THE PAN ADD IN 1/2 CUP OF THE CHICKEN STOCK ADD IN THE OREGANO
COVER THE SKILLET AND ALLOW TO COOK AT LOW HEAT JUST BUBBLING FOR 15 MINUTES ONCE THE TOMATOES ARE VERY SOFT IT IS READY ADD SALT AND PEPPER TO TASTE
COOK THE PASTA ACCORDING TO THE DIRECTIONS BUT MAKE SURE THEY ARE DONE A LITTLE FIRMER THAN EL DENTE - SINCE THEY WILL BE COOKING A BIT MORE IN THE SAUCE
ONCE PASTA IS DONE DRAIN IT
ADD THE TOASTED PINE NUTS TO THE SAUCE AND THEN COMBINE THE SAUCE WITH THE PASTA
ADD THE PASTA IN BATCHES AND STIR IN THE SAUCE UNTIL ALL THE PASTA IS WELL COVERED IN THE SAUCE . (NOT TOO MUCH PASTA OR THE FLAVORS WILL BE LESS)
NOW ADD THE CHOPPED WATERCRESS AND STIR IN AND ANOTHER 1/2 CUP OF CHICKEN STOCK COVER THE SKILLET AND ALLOW TO REHEAT FOR 5 TO 7 MINUTES UNTIL ALL THE WATERCRESS IS WILTED AND THE PASTA AND SAUCE ARE HOT
PLACE THE PASTA AND SAUCE IN A LARGE SERVING BOWL OR PREP INDIVIDUAL PLATES
SERVE WITH HOT CRUSTY GARLIC BREAD AND A REFRESHING FIELD GREEN SALAD
