Pene with Asparagus in Wine Sauce
1lb Pene dry
1c. Grape Tomatoes Halved
1c. Chenin Blanc or preferred white wine
1/4 c. Olive Oil
2tbsp. Minced Garlic
2tbsp. Basil ribbons
Clean Asparagus and remove woody ends. Chop in 1" pieces. Boil a small pot of water. Blanch Asparagus for 1 min and place in ice bath to stop cooking.
Wash grape tomatoes and slice in half.
Bring water to a boil and add salt.
Cook desired amount of Pene for time given on box.
Heat a saute pan on med/high. Add butter and olive oil to pan. Add garlic and saute. Add grape tomatoes and asparagus, and get a nice coating from the fat in the pan. Add wine and basil and bring to a simmer.
Add pasta to the pan and mix until all the pasta is coated. Serve in a large pasta bowl and add Parmesan to finish.