1/2-1 lb asparagus, tough ends snapped off |
2 shallots or 1 bunch green onion, diced |
1 garlic clove, diced (or more) |
2 tablespoons extra virgin olive oil |
2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes |
1/2 cup italian white wine (see below) |
1/2 cup chicken broth (homemade or canned) |
1/2 cup fresh basil, cut in chiffonade |
8 1/2 ounces orecchiette, cooked to al dente (little ears, i think that small shells would work just fine, or plain gnocci) |
1/2 cup mozzarella cheese, shredded (i used more) |
1/2 cup provolone cheese, shredded (used a little more, again) |
3 tablespoons grated parmesan cheese (used a little more again, c,mon! i'm in the dairy state!) |