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1 tbs. grapeseed oil
1 tbs. olive oil
1 tbs. butter
2 cloves garlic, minced
1 shallot, chopped
1 bunch asparagus, cut into 1 inch pieces
1 pkg. grape tomatoes, halved
1 8oz. pkg fresh green peas
1/2 c. white wine
1 15 oz. can cannellini beans, rinsed and drained
1/2 lb. fresh pasta, such as fettuccine
1/4 c. parmigiano cheese, plus more for serving
salt & pepper
Pre-heat broiler. Toss tomatoes with grapes oil, salt & pepper. Roast in broiler until blistered, about 10 minutes.
Heat olive and butter in a deep saute' pan. Add shallot and allow to cook for 2 minutes. Then add in garlic and cook, stirring for another minute.
Place a large pot of salted water over high heat and cook pasta. Reserve some of the cooking water.
To the shallots, add the asparagus and tomatoes. Cook until asparagus are bright green, about 5 minutes. Do not stir, we want some browning.
Pour white wine over veggies and scrape up any browned bits from he bottom of the pan. Add in pasta, beans, peas and parmigiano. Season with salt & pepper and allow to cook for another 2 minutes.
Serve hot with extra cheese and a drizzle of fresh olive oil.