Gemelli With Sauteed Brussels Sprouts, Asparagus, And Thyme

Fresh crunchy vegetables enliven this pasta dish. A touch of cream in the sauce and fresh thyme make a fragrant sauce.

4 lbs. Barilla® Gemelli
1/2 cup extra-virgin olive oil
4 cloves minced garlic
8 tsp. chopped fresh thyme
1 cup diced onion
4 lbs. coarsely chopped fresh asparagus
2 lbs. halved Brussels sprouts
2 cups white wine
2 cups chicken broth
1 cup heavy cream
As needed salt
As needed pepper
4 cups grated Romano cheese

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Saute 1/2 tsp garlic and 1/3 tsp thyme in 1 tsp oil until garlic is golden yellow. Add 2 tsp onions, 1 1/3 oz brussels sprouts, and 2 2/3 oz asparagus and toss over medium-high heat.

Add 1 1/3 Tbsp wine and cook until almost evaporated. Add 1 1/3 Tbsp broth and reduce by half. Add 2 tsp cream and reduce slightly to thicken. Season with salt and pepper.

Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with 2 2/3 Tbsp cheese. Toss well and plate.