Asparagus And Penne Vinegarette Recipe

• 1 lb Penne Pasta
• 8 ounce Asparagus, (sliced)
• 5 ounce Roma Tomato, (Diced)
• 3 ounce Roasted Red Pepper, (Diced)
• 1 ounce Olives, (sliced)
• 2 ounce Red Onion, (sliced)
• 3 ounce Parmesan Cheese
• 1/4 c. Balsamic Vinegar
• 2 Tbsp. Honey
• 1 Tbsp. Extra virgin olive oil
• 1 tsp Coarsely Grnd Black Pepper
• 1/2 tsp Salt
• 4 x Garlic Cloves, Chopped

1. 1.
2. Combine first five ingredients in large mixing bowl.
3. Place 2 Tbsp.
4. of mix on three inch squares.
5. 2.
6. Cover with another sheet of pasta and cut around filling.
7. Healthy pinch around filling to seal.
8. Edges may be coated with an egg wash to create tighter seal.
9. 3.
10. Drop raviolis into rapidly bowling salted water.
11. Cook 7 to 8 mintues, or possibly till ravioli floats to the top of water.
12. 4.
13. Top with garlic sauce.

pasta, tomato, red pepper, olives, red onion, parmesan cheese, balsamic vinegar, honey, extra virgin olive oil, black pepper, salt, garlic

Taken from cookeatshare.com/recipes/asparagus-and-penne-vinegarette-70735 (may not work)