Orecchiette Pasta With Wisconsin Cheese

• asparagus↗1⁄2 - 1 lb

  tough ends snapped off

• shallots or green onion↗2

  diced

• garlic clove↗1

  diced (or more)

• extra virgin olive oil↗2 tablespoons
• large ripe yellow tomatoes↗2

  peeled and chopped or 2 large plum tomatoes

• italian white wine↗1⁄2 cup

  (see below)

• chicken broth↗1⁄2 cup

  (homemade or canned)

• fresh basil↗1⁄2 cup

  cut in chiffonade

• orecchiette8 1⁄2 ounces

  cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)

• mozzarella cheese↗1⁄2 cup

  shredded (I used more)

• provolone cheese↗1⁄2 cup

  shredded (used a little more, again)

• parmesan cheese3 tablespoons

  grated (used a little more again, c,mon! I'm in the Dairy State!)

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.

3. 3

   Cover it and let it sit 3-5 minutes.

4. 4

   Drain and cool.

5. 5

   Cut into 3 to 4 inch pieces.

6. 6

   Sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.

7. 7

   Add tomatoes and sauté until they are soft and give out their juices.

8. 8

   Add wine and chicken broth.

9. 9

   Boil over a high heat until reduced by about 1/4.

10. 10

    Add the asparagus pieces and boil for about 2 minutes or so.

11. 11

    Add basil and mix it up.

12. 12

    Add the freshly cooked pasta and stir to coat.

13. 13

    Add the cheeses and toss to melt.

14. 14

    Put in a lightly oiled baking dish and bake for 20 minutes.

15. 15

    *If you don't want to use wine, substitute with chicken broth.