Farfalle with Asparagus, Toasted Almonds, and Browned Butter

Name: Farfalle with Asparagus, Toasted Almonds, and Browned Butter
Yield: Serves 4 to 6 as a main dish
Ingredients: 1 tablespoon, table salt; 1/2 teaspoon, table salt; 1 pound, farfalle; 2 tablespoons, vegetable 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; 3 large cloves, garlic, sliced thin; 2 , medium shallots, sliced into thin rings; 1/2 teaspoon, ground black pepper; 6 tablespoons, unsalted butter, cut into 6 pieces; 1 cup, sliced almonds; 1/4 cup, sherry vinegar; 1 teaspoon, fresh thyme, chopped; 1 cup, grated Parmesan cheese

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Appears in Cook's Illustrated March/April 2003

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

SERVES4 to 6 as a main dish

TIME45 minutes

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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