3 oz sun-dried tomatoes

2 c water

1 lb dry pasta, penne or ziti

12 oz asparagus, cut into 2-3" lengths

2 shallots, minced

2 Tbsp olive oil

2/3 c pine nuts

4 cloves garlic, minced

¼ c fresh basil, slivered

1 c parmesan cheese, grated

Combine tomatoes and water in pan, bring to boil. Simmer uncovered until liquid is reduced to 3/4-1 cup and tomatoes are soft. (10 minutes). Remove tomatoes, chop and return to liquid. Set aside. Cook pasta in boiling water, uncovered 5 minutes. Add asparagus continue to cook uncovered until asparagus barely tender and pasta is al dente (5-7 minutes). Drain well and keep hot. Preheat large sauté pan over medium heat. Add oil, wait 1 minute. Add pine nuts, shallots, garlic, cook stirring for 4 minutes. Add pasta, asparagus, tomatoes and their liquid, and slivered basil. Stir to combine and heat until just hot. Mix in grated cheese. Season to taste with pepper. Garnish with basil sprigs and cheese curls.