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A simple and tasty dish with ingredients from the earth: paccheri with wild asparagus pesto. A delicious and quick first course featuring wild asparagus. If you don’t prefer paccheri as the pasta shape, you can choose wild asparagus bavette or a wild asparagus risotto. For a second course, still on theme, we suggest the wild asparagus frittata.
Servings: 2 persone
Ingredients
- 300 gr Asparagus wild
- 200 gr Paccheri
- 1 clove Garlic
- 40 gr Pecorino cheese aged
- qb Olive Oil extra virgin
- qb Salt
- qb Pepper
- 1 tablespoon Cream
Instructions
- Bring a pot of salted water to a boil.
- In the meantime, clean the asparagus, keeping only the tender parts and the tips.
- Put the oil and the first part of the stem in a wok, cook for about 7 minutes, adding a ladle of pasta cooking water
- Blend everything, adding salt and pepper to the asparagus.
- Cook the pasta in boiling water according to package instructions.
- In the same pan used for the asparagus, cook the tips at high heat until crispy.
- Add the cream.
- Drain the pasta with the asparagus tips, remove the garlic, add the asparagus cream, and toss well to combine.
- Toss off the heat with grated pecorino, adding some cooking water if needed.
- Plate the pasta and finish with another sprinkle of pecorino.
Notess
Wild asparagus can be replaced with cultivated ones.
