- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 4 -6 servings
Ingredients
- 12 ounces bow tie pasta (farfalle)
- 1 bunch asparagus (20-25 stalks), ends removed and snapped in half
- 3 tablespoons olive oil
- 14 ounces kielbasa sausage, cut into coins
- 10 ounces cherry tomatoes (or 1-2 cups), cup in half
- 1/4 teaspoon salt + salt for pasta water
- 1/2 teaspoon pepper
- 2 -3 cloves garlic, minced
- shreds of Parmesan cheese for topping
Instructions
- Bring a large pot of water to a boil.
- Salt the water after it's boiling to make it "like the ocean". I normally just add a few tablespoons, as I don\'t want it overly salty.
- Add the pasta. Set a timer for 12 minutes.
- Heat a large skillet over medium/high heat. Once hot, add olive oil and garlic. Cook garlic for about 30-45 seconds and then add in sliced kielbasa.
- Sprinkle with salt and pepper.
- Cook for 8-10 minutes or until hot and slightly crisped on a few sides.
- Add in cherry tomato halves and cook for 3-4 minutes.
- Once pasta is done, remove it with a slotted spoon and set aside. DO NOT drain the pasta and pour that water down the drain.
- We\'re using that to cook our asparagus!
- Add the pieces of asparagus and boil for 5 minutes.
- Remove asparagus with a slotted spoon and add to the kielbasa and tomatoes.
- Stir.
- Add in cooked pasta and stir until everything is well mixed together.
- Add a touch more olive oil is anything looks dry and stir well.
- Heat for just a few minutes to make sure everything is hot and serve.
- Optional - garnish with a few big slices of Parmesan cheese.
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