Union Square Penne with Asparagus

By lisalang

Ingredients

• 4 tbsp butter
• 1 lb med asparagus, peeled, tough ends removed, snapped and stalks cut into 2" pieces
• 2 yellow peppers, charred and peeled, diced
• 2 red peppers, charred, peeled and diced
• 1 tsp minced garlic
• 1 1/2 cups chicken stock
• 1 tbsp plus 1 tsp kosher salt
• 3/4 penne
• 1 1/2 minced fresh tyme
• 2/3 cup reggiano
• 1/8 tsp pepper

Preparation

Step 1

In skillet over med heat, melt 2 tbsp buter, add asparagus, and cook, stirring until tneder and lightly browned 5-7 minutes. Stir in peppers, and garlic and toss to heat thru. 1 minute. Add stock, bring to a boil. Set aside.
Boil penne.
Return skillet to med heat and add penne, and fresh tyme. stir to combine, ingredients and simmer 5-7 minutes or until pasta al dented. Stir in half the cheese and remaining butter, salt and pepper. Transfer to a warm bowl, sprinkle with remaining cheese.