Orecchiette Pasta With Wisconsin Cheese

• 1/2 - 1 lb asparagus, tough ends snapped off
• 2 shallots or 1 bunch green onion, diced
• 1 garlic clove, diced (or more)
• 2 tablespoons extra virgin olive oil
• 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
• 1/2 cup italian white wine (see below)
• 1/2 cup chicken broth (homemade or canned)
• 1/2 cup fresh basil, cut in chiffonade
• 8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
• 1/2 cup mozzarella cheese, shredded (I used more)
• 1/2 cup provolone cheese, shredded (used a little more, again)
• 3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)

1. Preheat oven to 375u0b0F.
2. Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
3. Cover it and let it sit 3-5 minutes.
4. Drain and cool.
5. Cut into 3 to 4 inch pieces.
6. Saute shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
7. Add tomatoes and saute until they are soft and give out their juices.
8. Add wine and chicken broth.
9. Boil over a high heat until reduced by about 1/4.
10. Add the asparagus pieces and boil for about 2 minutes or so.
11. Add basil and mix it up.
12. Add the freshly cooked pasta and stir to coat.
13. Add the cheeses and toss to melt.
14. Put in a lightly oiled baking dish and bake for 20 minutes.
15. *If you don't want to use wine, substitute with chicken broth.

shallots, garlic, extra virgin olive oil, yellow tomatoes, italian white wine, chicken broth, fresh basil, orecchiette, mozzarella cheese, provolone cheese, parmesan cheese

Taken from www.food.com/recipe/orecchiette-pasta-with-wisconsin-cheese-87093 (may not work)