Rigatoni with Asparagus and Balsamic Reduction | Foodal

Ingredients

• 16 oz rigatoni pasta
• 1 lb fresh asparagus, washed and trimmed
• 1 Tbsp olive oil
• 3/4 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1/2 cup balsamic vinegar
• 4 Tbsp unsalted butter, cut into small pieces
• 1/2 tsp honey
• Freshly grated Parmesan cheese