PASTA WITH ASPARAGUS
Ingredients
Serves 4
- 350g dried maccheroncini pasta, tagliatelle, trenette or penne
- salt and pepper to taste
- 50g Parmesan, freshly grated
Sauce
- 60ml extra virgin olive oil
- 150g podded and peeled young broad beans (peeled weight)
- 150g sweet young garden peas (podded weight)
- 2tbsp finely chopped fresh flat-leaf parsley
- 300g asparagus tips
- 2 onions, peeled and finely sliced
Preparation
Heat most of the oil in a large saucepan, add the onions and fry gently for about 6-8 minutes until soft. Add the broad beans, peas and them the asparagus tips. Add 100ml of water and braise for around 10 minutes until the vegetables are tender. Add salt and pepper to taste.
Cook the pasta in plenty of boiling salted water for 6-7 minutes or until al dente. Drain well and mix with the sauce. Add the parsley and divide between four warmed plates. Sprinkle over the Parmesan and then drizzle the remaining olive oil over the top. Serve hot.
Ideal accompaniment:
LANGHE doc "PASSIONE"
A great wine is made with great passion – the same passion that has been accompanying our family for 4 generations. Passione is produced from vineyards located in “Langhe” renowned production area and from grapes masterfully assembled to exalt their traditional taste.
Wine “of Family”, characterized by garnet-red colour with orange reflections, intense bouquet with complex notes of dried flowers, raspberries and wild strawberries, jam, nutmeg, which evolved with ageing into hints of dried mushrooms, licorice, tobacco and leather. Excellent with grilled meats, thanks to its balance goes very well with the whole meal.
http://italyfood-montecarlo.com/en/tenuta-agricola-marrone.html