Orecchiette Pasta With Wisconsin Cheese

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!

• Ready In: 1 hr 15 mins
• Serves: 4

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!)

Directions

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.