Sping Mafalde
Ingredients
(for 4 people)
280 g of Mafalde
200 g of peas
10 green asparagus
1 shallot
3 tablespoons of extra virgin olive oil
1 tablespoon of sunflower seeds (toasted)
1 tablespoon of marigold petals (or other edible flowers)
1 pinch of pepper
Whole sea salt to taste
Preparation
- In a pan, pour a tablespoon of extra virgin olive oil, then add the finely chopped shallot and let it simmer for a few minutes without frying
- Add the peas and season with salt and pepper
- Cover and cook for 15 min.
- Meanwhile, wash the asparagus (cutting the final piece of leathery stalk) and steam them for 15 min. checking the cooking, then set aside
- Boil the salted water and throw in the mafalde, letting them cook for 10 min., Then drain and transfer them to a bowl
- Blend the cooked peas with an immersion blender and add some tender asparagus stalks
- Pour everything into a bowl and whisk the mafalde well
- Add a few more tips of asparagus, the toasted sunflower seeds, and finally the marigold petals
- Adjust the flavor with a drizzle of extra virgin olive oil and pepper and serve
Share
