Pasta Della Kert

• PASTA can be any type but works best with FARFALLE -GEMELI OR FUSILI 900 GRAM PKG
• 12 STALKS OF FRESH ASPARAGUS
• 6 CLOVES OF GARLIC
• 25 SMALL GRAPE OR CHERRY TOMATOES
• 150 GRAMS OF PINE NUTS (TOASTED IN A FLAT BOTTOM SKILLET UNTIL LIGHTLY BROWNED AND FRAGRANT )
• 5 PIECES OF SUNDRIED TOMATOES
• 1 LARGE BUNCH OF WATERCRESS COARSLY CHOPPED
• FRESH OR DRIED RED HOT PEPPERS
• 1 CUP OF CHICKEN STOCK OR CAN BE SUB WITH VEGETABLE STOCK
• SALT AND PEPPER TO TASTE
• 1 TABLSPOON OF CHOPPED FRESH OREGANO
• OR CAN SUB DRIED
• OLIVE OIL 1/4 CUP

1. PEEL AND SLICE THE GARLIC INTO THIN SLIVERS
2. AND SLICE THE HOT PEPPERS INTO THIN SLIVERS OR USE AS MUCH CRUSHED RED CHILLI PEPPERS AS YOU ARE COMFORTABLE WITH (NOTE BE GENEROUS BECUASE THE WATERCRESS AND PINE NUTS WILL CUT OUT MUCH OF THE SEARING HEAT )
3. HEAT THE OLIVE OIL IN A LARGE 14" SKILLIT
4. AND ON LOW HEAT SAUTE THE PEPPERS AND GARLIC UNTIL THEY ARE SOFETENED
5. BUT NOT BROWNED ABOUT 2 MINUTES
6. WASH THE ASPARAGUS AND SLICE THE ASPARAGUS INTO 1" LONG PIECES
7. AND ADD TO THE PAN
8. STIR AND SAUTE FOR 2 MINUTES
9. SLICE THE CHERRY OR GRAPE TOMATOES IN HALF
10. SLICE THE SUNDRIED TOMATOES INTO SMALL THIN SLIVERS
11. AND PLACE BOTH INTO THE PAN
12. ADD IN 1/2 CUP OF THE CHICKEN STOCK
13. ADD IN THE OREGANO
14. COVER THE SKILLET AND ALLOW TO COOK AT LOW HEAT JUST BUBBLING FOR 15 MINUTES
15. ONCE THE TOMATOES ARE VERY SOFT
16. IT IS READY
17. ADD SALT AND PEPPER TO TASTE
18. COOK THE PASTA ACCORDING TO THE DIRECTIONS BUT MAKE SURE THEY ARE DONE A LITTLE FIRMER THAN EL DENTE - SINCE THEY WILL BE COOKING A BIT MORE IN THE SAUCE
19. ONCE PASTA IS DONE DRAIN IT
20. ADD THE TOASTED PINE NUTS TO THE SAUCE AND THEN COMBINE THE SAUCE WITH THE PASTA
21. ADD THE PASTA IN BATCHES AND STIR IN THE SAUCE UNTIL ALL THE PASTA IS WELL COVERED IN THE SAUCE . (NOT TOO MUCH PASTA OR THE FLAVORS WILL BE LESS)
22. NOW ADD THE CHOPPED WATERCRESS
23. AND STIR IN
24. AND ANOTHER 1/2 CUP OF CHICKEN STOCK
25. COVER THE SKILLET AND ALLOW TO REHEAT FOR 5 TO 7 MINUTES UNTIL ALL THE WATERCRESS IS WILTED
26. AND THE PASTA AND SAUCE ARE HOT
27. PLACE THE PASTA AND SAUCE IN A LARGE SERVING BOWL
28. OR PREP INDIVIDUAL PLATES
29. SERVE WITH HOT CRUSTY GARLIC BREAD
30. AND A REFRESHING FIELD GREEN SALAD

stalks of, garlic, grape, nuts, tomatoes, coarsly, dried red, chicken, salt, oregano, dried, olive oil

Taken from www.epicurious.com/recipes/member/views/pasta-della-kert-1208594 (may not work)