Maltagliati con Pesto di Asparagi
Delight your palate with this exquisite Maltagliati dish enriched with a delicious asparagus and baby peas pesto, completed by the crunchiness of hazelnuts. This recipe combines the freshness of spring vegetables with the richness of Parmesan and the nutty flavor of hazelnuts, creating a symphony of flavors that will leave you wanting more.
Enjoy your meal!
Ingredients
(4 people)
320 grams of Maltagliati
500 grams of asparagus
200 grams of fresh peas
Sauteed vegetables (carrots, celery and onion)
100 grams of butter or cream
Parmesan
Oil
salt
Fresh basil
Preparation
- Clean and chop the vegetables for the sauté and brown them in a little oil until golden.
- In the meantime, clean and wash the asparagus, cutting the tender part into slices. Leave the tips whole with a length of 3 cm. Clean the peas too.
- Add the asparagus and peas to the sauce, adding 150 grams of water, and cook for 10 minutes.
- Bring the water for the pasta to the boil and salt it.
- Keep some sauce aside to decorate the dishes. Combine the rest of the sauce with the butter (or cream) until everything is combined.
- Coarsely chop the sauce with a blender, adding a little grated Parmesan.
- Cook the Berruto maltagliati al dente and drain them, then sauté them in the pan with the vegetable pesto.
- Serve on plates and garnish with vegetables, coarsely chopped hazelnuts and Parmesan flakes.
Share
