Pasta Primavera with Asparagus

Ingredients
16  thin stalks fresh asparagus
8  ounces dried long fusilli or ziti pasta
1  tablespoon olive oil
2  teaspoons bottled minced garlic
1/4  teaspoon freshly ground white pepper
1/4  cup dry white wine
1/4  teaspoon salt
3  small red, orange, and/or yellow tomatoes, seeded and cut up
1  tablespoon butter or margarine
1/4  cup shredded fresh basil


Directions
1. Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside. 

2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds. 

3. Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter. 

4. Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.