Roasted Tomato Pasta with Asparagus, Parmesan, Basil & Pine Nuts

Directions

1. Preheat the oven to 400°F and rinse the produce.
2. In a baking dish, arrange the grape tomatoes in a single layer, scatter small bits of butter over them, then drizzle with balsamic and season with salt and pepper; roast, tossing once halfway, until they begin to burst (about 20 minutes).
3. Meanwhile, fill a medium saucepan with water, bring it to a boil, salt generously, and add the linguine; cook for about 6 minutes until nearly done.
4. Trim the woody ends from the asparagus and cut into 1-inch pieces; set aside.
5. Finely grate the Parmesan and keep it within reach.
6. When the pasta has about 3 minutes left, add the asparagus to the pot to cook with the pasta; drain both, reserving ½ cup of the pasta water.
7. Strip basil leaves from stems, roll them together, and slice into thin ribbons.
8. Return the saucepan to low heat, add the roasted tomatoes, drained pasta and asparagus; stir gently until everything is warmed through and the sauce coats the pasta, about 3–4 minutes.
9. Sprinkle in the Parmesan and stir until melted; add the reserved pasta water a little at a time if the mixture needs loosening for a saucier consistency.
10. To serve, divide the pasta between bowls, top with pine nuts, and enjoy.