This months Cooking Light featured a series of spring pastas. While I love pasta with homemade marinara or bolognese sauces I also love the taste of an olive oil, lemon or other herb sauce and fresh vegetables or pancetta. A perfect dish for spring! To start off the series of spring pastas I made the Garganelli with Asparagus and Pecorino Cheese for dinner tonight since it was quick and I didn’t get home from yoga until late.
- My grocery store didn’t have garganelli noodles so I used campanelle noodles.
- I added two roasted red pepper chicken sausage (slice and sauté with asparagus)
- I also increased the recipe to two garlic cloves instead of one
- We topped with crushed red pepper