Campanelli with Asparagus, Basil, and Balsamic Glaze

Name: Campanelli with Asparagus, Basil, and Balsamic Glaze
Yield: Serves 4 to 6 as a main dish
Cuisine: Italian
Ingredients: 1 tablespoon, table salt; 1/2 teaspoon, table salt; 1 pound, campanelli; 3/4 cup, balsamic vinegar; 5 tablespoons, extra-virgin olive oil; 1 pound, asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths; 1 , medium red onion, halved and sliced 1/8-inch thick (about 1 1/2 cups); 1/2 teaspoon, ground black pepper; 1/4 teaspoon, red pepper flakes; 1 cup, chopped fresh basil; 1 tablespoon, lemon juice; 1 cup, shaved Pecorino Romano

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Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV

Sick and tired of bland vegetarian pasta dishes? So are we.

SERVES4 to 6 as a main dish

TIME1 hour

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WHY THIS RECIPE WORKS

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big...

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