Orecchiette Pasta With Wisconsin Cheese Recipe - Food.com

Name: Orecchiette Pasta With Wisconsin Cheese Recipe - Food.com
Total time: 75 min
Ingredients: 1/2-1 lb asparagus, tough ends snapped off; 2 shallots or 1 bunch green onion, diced; 1 garlic clove, diced (or more); 2 tablespoons extra virgin olive oil; 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes; 1/2 cup italian white wine (see below); 1/2 cup chicken broth (homemade or canned); 1/2 cup fresh basil, cut in chiffonade; 8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci); 1/2 cup mozzarella cheese, shredded (I used more); 1/2 cup provolone cheese, shredded (used a little more, again); 3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)

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This is wonderful! I saw it being put together yesterday morning on our local Fox Morning news. It is from the Wisconsin Milk Marketing Board. I made

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Ingredients

1/2-1 lb asparagus, tough ends snapped off
2 shallots or 1 bunch green onion, diced
1 garlic clove, diced (or more)
2 tablespoons extra virgin olive oil
2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
1/2 cup italian white wine (see below)
1/2 cup chicken broth (homemade or canned)
1/2 cup fresh basil, cut in chiffonade
8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
1/2 cup mozzarella cheese, shredded (I used more)
1/2 cup provolone cheese, shredded (used a little more, again)
3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)