Balsamic Butter Noodles

When it comes to hosting it isn’t always about making labor intensive meals. It’s about the act of creating space and time to simply be together - to share a meal of any kind is a gift to our hearts.

So let’s fill your table with a dinner that you can create in 30 minutes but feels like a fine dining feast.

We like serving this pasta with a caprese salad and a fresh baguette warm from the oven.

Add in a fresh fruit sorbet for dessert and you’ve got a true feast

Balsamic Buttered Noodles with Asparagus

• 1 lb Aspragus

• 2 Tablespoons Olive Oil

• 1 teaspoon Course Salt

• 3/4 lb Penne Pasta
  

• 1/2 cup Balsamic Vinegar

• 4 Tablespoons Butter

• 2 teaspoons Brown Sugar

• 1/2 teaspoon Salt

• 1/4 teaspoon Pepper

• 8 oz Parmesan Cheese Shredded

Turn your oven onto 400 degrees.

Pour the Balsamic Vinegar into a small sauce pan and place on the stove over medium heat. Bring it to a low simmer. Allow it to simmer until about 1/4 a cup remains. (**I will warn you, the vinegar smells pretty strong at this point! I like to do this part first and let the kitchen air out a bit before company arrives! Reducing vinegar removes the bite and leaves the sweet deep flavor) Once the vinegar is reduced, remove it from the heat and add in the butter, brown sugar, salt and pepper.

Prepare the asparagus by snapping off the tough ends and discarding them. Then cut the asparagus spears into 1 inch pieces. Toss with olive oil and salt and spread on a large rimmed baking sheet.

Roast the asparagus for about 10 minutes, or until they are tender.

Cook the penne according to packaged directions.

Finely grate the Parmesan.

Drain the pasta and toss with the finished Balsamic Vinegar Sauce, Roasted Asparagus (plus any drippings from the pan!) and 1/3 cup Parmesan. Top with the extra Parmesan and serve!