Orecchiette with Potatoes and Radishes

Ingredients

• 2 cups asparagus diagonally sliced (1-inch)
• 2  garlic cloves minced
• 2 tablespoons olive oil 
• 8 ounces orecchiette uncooked
• 0.5 ounce parmesan cheese fresh grated
• 8 ounce radishes with tops
• 1 pound potatoes red cut into 1-inch cubes ( 3 cups)
• 0.5 teaspoon salt 
• 0.8 cup vegetable broth 

Equipment

• frying pan

Directions

1. Wash radishes and green tops thoroughly.
2. Cut radishes into thin slices to equal 1/2 cup; chop radish tops to equal 1/3 cup.
3. Cook pasta according to package directions, omitting salt and fat; keep warm.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add radishes, radish tops, and garlic; saut 5 minutes, stirring frequently.
6. Add potatoes and broth; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until potatoes are tender.
7. Add asparagus; cook 3 minutes.
8. Add salt.
9. Combine potato mixture and pasta; toss well.
10. Sprinkle with cheese.