Stancato's Pasta Sauce


	Gnocchi or Cavatelli with Asparagus and Artichokes 4 Tablespoons pignoli (pine nuts) 1/2 # asparagus, cut into 1 1/2 inch pieces 1 (15 oz) can artichoke hearts in water (not marinated), well drained 1 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, sliced thin 1 cup frozen peas, thawed (optional) 1 pound gnocchi or cavatelli pasta 1 jar Stancato’s Classic Cheese Sauce or Rosa Maria In a heavy dry skillet toast pine nuts until lightly browned. Set aside to cool. Heat oven to 350.° Toss asparagus and artichokes with olive oil, garlic, salt and pepper. Roast vegetables in the oven until lightly caramelized (approximately 12 minutes) Prepare pasta according to package directions, drain well, and place in a large pot. In a medium saucepan heat your choice of Stancato’s sauce, stirring occasionally. When sauce begins to bubble, gently add it to the pasta. Fold in prepared vegetables. Transfer to warmed pasta bowls, garnish with toasted pine nuts, and serve immediately with Stancato’s Pinot Grigio and garlic toast.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce