Via Yalaha Recipe

Time30m

Serves4

tri colored rotini, impossible sausage, garlic, white wine, arugula, white beans sauteed in vegetable broth, pecorino cheese, sweet asparagus tips

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Ingredients

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1
Cook Tri Colored Rotini
Bring a large pot of salted water to a boil. Add the tri-colored rotini and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta, reserving 1/2 cup of the cooking water.

2
Sauté Impossible Sausage
In a large skillet over medium heat, add the Impossible sausage. Cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through.
3
Add Garlic and Asparagus
Add the minced garlic and sweet asparagus tips to the skillet. Sauté for 3-4 minutes until the garlic is fragrant and the asparagus is tender.

4
Add White Beans and Broth
Stir in the drained white beans and vegetable broth. Bring the mixture to a simmer and let it cook for an additional 5 minutes.
5
Incorporate White Wine
Pour in the white wine and let it simmer for another 3-4 minutes until slightly reduced.
6
Combine with Pasta
Add the cooked tri-colored rotini to the skillet, tossing to combine all ingredients. If the mixture seems dry, add some of the reserved pasta water. Stir in the arugula until wilted.

7
Serve with Pecorino Cheese
Plate the dish and sprinkle the top with grated pecorino cheese. Serve immediately while hot.