Pasta with Asparagus and Sun-Dried Tomatoes

This delectable combination of tender asparagus and pasta in a light, garlicky sun-dried tomato sauce heralds the beginning of the spring season.

 2 tbsp Colavita Extra Virgin Olive Oil
 1 cup thinly sliced leeks, tender white part only, thoroughly cleaned*
 2 cloves garlic, minced
 1 tbsp chopped fresh thyme
 ½ cup fruity white wine, such as a Pinot Grigio or Chardonnay
 1 jar Colavita Sun-dried Tomatoes, drained and coarsely chopped
 1 lb Colavita Fusilli or Colavita Gluten Free Fusilli
 ½ lb fresh asparagus, trimmed and cut into 1 inch pieces
 Salt and freshly ground pepper, to taste
 4 oz goat cheese, cut into small pieces

1

Bring large pot of salted water to a boil.

2

In large skillet, heat oil over medium-low heat; add the leeks and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute; remove from heat and set aside.

3

When the water boils, add the pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.

4

Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper; dot with goat cheese; toss lightly. Serve immediately.