Pici with Aparagus, Cherry Tomatoes and Bread Crumbs

Ingredients

A BUNDLE OF ASPARGUS

1 CUP CHERRY TOMATOES

6 TBS EXTRAVERGIN OLIVE OIL

1 GARLIC GLOVE

½ CUP PARMAESAN

3 SLICES OF LEFT OVER BREAD

3 SUN DRIED TOMATOES

SALT

Directions

WASH YOUR ASPARGUS,CUT OFF THE BOTTOM AND KEEP THE TIPS AND THE MIDDLE PART OF THE STEMS.

BOIL IN SALTED WATER THE MIDDLE PART FOR 20 MINUTES THEN MAKE A PUREE IN THE BLENDER.

BOIL THE TIPS SEPARATELY FOR 10 MIN

MAKE BREADCRUMBS - PUT IN A FOOD PROCESSOR YOUR LEFT OVER BREAD( IF YOU DON’T HAVE BAKE IT)WITH A GARLIC GLOVE,3 SUN DRIED TOMATOES AND A PINCH OF SALT.

IN A SKILLET WITH EXTRA VIRGIN OLIVE OIL AND GARLIC PLACE YOUR CHERRY TOMATOES AND COOK THEM UNTIL THEY ARE NEARLY CARMELIZED (15 MIN )

BOIL YOUR PICI UNTIL THEY FLOAT. PLACE THEM IN THE SKILLET WITH THE TOMATOES, ADD THE ASPARGUS PUREE , A LADEL OF BOILING WATER, PARMAESAN AND REMOVE ONTHE HEAT UNTIL THE LADEL OF BOILING WATER MELTS THE PARMAESAN AND MAKES A NICE CREAMY SAUCE

SERVE IN YOUR PLATE SPRINKLING THE BREAD CRUMBS ON THE TOP, A DIZZLE OF EXTRA VIRGIN OLIVE OIL

AND FLAKES OF PECORINO CHEESE