Spring Pasta
A wish of joy for the arrival of this Spring with this veg and gluten-free recipe that we offer you.
We give space to sustainability and social inclusion #PastaYourWay
Recipe created by Vittoria Tassoni
Ingredients
240 g of rigatoni Berruto 1881 - 100% lentils
200 g of asparagus
10 cherry tomatoes
1 clove of garlic
Grated Parmesan to taste
Extra virgin olive oil to taste
Salt and Pepper To Taste.
Preparation
1. Clean the asparagus, removing the most fibrous part of the stem, and wash the cherry tomatoes;
2. Cut the asparagus stems into small pieces, set the tips aside, and cut the cherry tomatoes into 4
3. In a non-stick pan, pour 3 tablespoons of extra virgin olive oil, the garlic, the asparagus (stems) and the cherry tomatoes
4. Cook for 10 min. and add the asparagus tips after the first 5 minutes, to keep them crunchy
5. Boil the pasta in abundant salted water, cooking al dente;
6. Pour the pasta directly into the pan, stir in it for 1 min. with the asparagus and cherry tomatoes dressing
7. Serve with a good sprinkling of Parmesan
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