Orecchiette Pasta with Yellow Tomatoes, Asparagus & Italian Cheeses

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 1/2 lb. asparagus, tough ends discarded
  • 2 shallots diced
  • 1 clove garlic, diced
  • 2 tablespoons extra virgin olive oil
  • 2 large (about 1-1/2 lbs.) ripe yellow tomatoes, peeled and chopped
  • 1/2 c. crispy, dry white wine
  • 1/2 c. chicken stock
  • 1/2 c. basil, in thin &quot;ribbons&quot; (chiffonade)
  • 1/2 lb. orecchiette (little ears) pasta, cooked al dente
  • 1/3 c. mozzarella cheese, shredded
  • 1/4 c. provolone or Asiago cheese, shredded


  • Cover asparagus with boiling water. Cover and let sit 3 minutes. Drain. Grill on lightly-oiled griddle or skillet over high heat until asparagus is al dente and somewhat browned. Set aside. When cool, cut into 3- to 4-inch pieces.
  • Saut&eacute; shallots and garlic in olive oil until translucent. Add tomatoes and saut&eacute; until they are soft and give up juices. Add wine and chicken stock. Boil over high heat until reduced by about a fourth. Add asparagus pieces and basil; mix. Add freshly cooked pasta and stir to coat. Add cheeses and toss to melt. Serve immediately.