80--- Spring Orecchiette

Orecchiette are small pasta "ears". I think they look like red blood cells, only white. But maybe that's just me.

This pasta is so fresh and springy! It will give you energy for that upcoming run or surfing session.

Spring Orecchiette

Serves 4-5

10 oz orecchiette uncooked

2 shallots, chopped

1 Tbsp brown sugar

2 Tbsp white wine vinegar

8 oz fresh pea-sized mozzarella balls

1 1/2 cups grape tomatoes

8 stalks asparagus

2 Tbsp+ 1 tsp olive oil

1/4 cup white balsamic vinegar
Salt & Fresh Ground Black Pepper to taste

In a small skillet, heat 1 tsp olive oil over medium heat. Add shallots and saute until softened slightly, ~2 minutes. Stir in white wine vinegar, then add brown sugar. Continue to heat until mixture is reduced, ~ 3-5 minutes. Remove from heat and set aside.

Prepare a steam pot over a large pot of boiling water. Shave asparagus stalks into steamer.

Chop heads off of asparagus and place in steamer as well. Steam for 2-3 minutes, until softened. Remove asparagus from heat.

Bring a large pot of water to a boil. Cook orecchiette until al dente. Remove from heat and drain. Set aside in a large serving bowl and allow to cool for ~ 5 minutes.

Whisk together 2 Tbsp olive oil and 1/4 cup white balsamic vinegar. Add to cooled pasta, then add cherry tomatoes, asparagus shavings and heads, mozzarella balls, and caramelized shallots. Garnish with fresh chopped chives (if desired) and serve.

Nutrition Info per ~1 1/2 cups: 299 calories, 11 g fat, 16 g protein, 30 g carbohydrates, 5 g fiber