1 bunch asparagus, washed
1/2 bag/container of fusilli col buco pasta
2 garlic cloves, peeled and thinly sliced (press thin slices with knife blade to emulsify
red pepper flakes to taste
1-2 tbs evoo
salt to taste
parmesan cheese to taste
Boil pasta according to directions. Drain and set aside. Steam asparagus in a separate pot or in the microwave. Drain, chop, and set aside in a large bowl.
To the bowl with the asparagus, add the: emulsified garlic cloves, red pepper flakes, evoo, and salt. Pour pasta on top and stir to mix thoroughly.
Serve in bowls, topped with parmesan cheese.