Pasta Berruto

Pasta Berruto
Pasta di Primavera

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

250 gr.
x Carrello/Cart
2 spighe
250 gr.
x Carrello/Cart
2 spighe
250 gr.
x Carrello/Cart
2 spighe
250 gr.
x Carrello/Cart
2 spighe
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