Bowes And Beans

• 4 table spoon olive oil
• 1 medium onion-diced
• 1 can (14 1/2oz) vegetable or chicken broth
• 1/2 lb asparagas
• 1 pint cherry tomatoes
• 1/2 lb farfalle pasta (bows)
• 1/2 can (19 oz)cannellini beans
• 1 oz. goat cheese (crumbled)
• salt and pepper to taste
• grated cheese (Parmesan)optional

1. turn oven on to 350 degrees
2. placed 2tabs.olive oil onto a cookie sheet. place cherry tomatoes and asparagas onto the cookie sheet and mix with olive oil until coated. add salt and pepper. place in oven for appx.15 minutes.
3. in a large saute pan, place 2tabs.olive oil over medium heat. add onion and saute until onion is clear.
4. meanwhile, boil water for 1/2 lb pasta, as directed on package.
5. add broth to onions over low heat. stir onions and broth, get onion bits off bottom of pan.
6. take tomatoes and asparagas out of oven. cut asparagas into 1 1/2 inch. add tomatoes and asparagas to broth. stir in salt and pepper.
7. add cooked pasta to broth mixture, stir in white beans.
8. remove from the heat. place mixture into serving platter. top with add goat cheese.
9. serve with grated cheese (optional)

olive oil, onion, vegetable, asparagas, tomatoes, pasta, beans, goat cheese, salt, grated cheese

Taken from www.epicurious.com/recipes/member/views/bowes-and-beans-1202151 (may not work)