Rigatoni With Asparagus and Lemon

In 'The Six O' Clock Scramble' by Aviva Goldfarb

• Ready In: 35 mins
• Serves: 8

Ingredients

• 16  ounces rigatoni pasta
• 1 1⁄2-2  lbs asparagus
• 1  pint cherry tomatoes
• 1  tablespoon olive oil
• 1  tablespoon  minced garlic
• 1⁄4 teaspoon salt
•  pepper
• 1 1⁄2 tablespoons lemon juice
• 15  fresh basil leaves, chopped
• 5  fresh mint leaves, chopped
• 1  cup  shredded smoked gouda cheese

Directions

1. Cook the pasta according to package directions.
2. Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces.
3. Cut the cherry tomatoes in half.
4. When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat.
5. Add the asparagus, tomatoes, and garlic, and cook them for several minutes.
6. Season the vegetables with salt and pepper to taste.
7. Scoop out about 1/2 cup of the cooking water from the pasta and set it aside.
8. Drain the cooked noodles.
9. Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently.
10. Transfer it to a large serving bowl and add the cheese.
11. Toss the noodles and cheese to melt the cheese slightly; serve warm.