Orecchiette Pasta With Wisconsin Cheese

READY IN: 1hr 15mins
Recipe by HEP MEP

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 it exactly as listed (except for some salt) and now I'll figure out how to make it easier on the budget. I felt like I was eating "fine dining" off my paper plate! YUM-Yum!

Top Review by Kumquat the Cats fr

My BF liked this recipe a lot, which was a little more than I did. All the ingredients I love (cheese, vegetables and pasta), I just think it needed more spices; maybe because the provolone cheese was a bit too mild for my taste. FYI I used the two large shallots, two cloves of garlic, the wine and broth combination, did not add extra cheese, used a low-fat mozzarella and added less oil. IMHO, this recipe has a lot of potential and does not need that much more to be outstanding - either a stronger cheese combination or a liberal addition of salt and pepper or otherwise more spice. Thanks very much Mepster, I will try this again with modification.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
  3. Cover it and let it sit 3-5 minutes.
  4. Drain and cool.
  5. Cut into 3 to 4 inch pieces.
  6. Sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
  7. Add tomatoes and sauté until they are soft and give out their juices.
  8. Add wine and chicken broth.
  9. Boil over a high heat until reduced by about 1/4.
  10. Add the asparagus pieces and boil for about 2 minutes or so.
  11. Add basil and mix it up.
  12. Add the freshly cooked pasta and stir to coat.
  13. Add the cheeses and toss to melt.
  14. Put in a lightly oiled baking dish and bake for 20 minutes.
  15. *If you don't want to use wine, substitute with chicken broth.

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