Fettuccine Pasta with Roasted Cherry Tomatoes and Asparagus

Ingredients

• Fettuccine Pasta
• Heirloom Cherry Tomatoes
• Baby Asparagus
• Garlic Cloves (slivered)
• Fresh Basil
• Fresh Thyme
• High-Quality Olive Oil
• Grated Parmesan
• Sea Salt & Black Pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, preheat oven to 400°F (200°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until blistered and slightly caramelized.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add slivered garlic and sauté for 1 minute until fragrant. Add blanched asparagus and cook for 3-4 minutes until tender-crisp.
4. Add drained fettuccine to the skillet with asparagus. Toss to combine, adding reserved pasta water as needed to create a light sauce. Stir in roasted tomatoes, fresh basil, and thyme.
5. Season with salt and black pepper to taste. Plate the pasta and generously top with grated parmesan cheese and fresh basil leaves.