Rigatoni with asparagus recipe
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Ingredients
2 servings salt 1 tbsp olive oil ground pepper 0.50 bunch of onions 150 g pasta (rigatoni) 50 g sheep’s cheese (brynza, Pecorino) ginger (small piece) 100 ml vegetable broth 150 g spinach leaves (fresh) 250 g young green asparagus
Recipe preparation step
1 Cut the washed and cleaned asparagus into diagonal pieces. Wash the spinach thoroughly and divide it into leaves, tearing the larger ones. Grate the peeled ginger. Cut the rings of the washed scallions into rings.
TIP: How to cook pasta to prevent it from sticking together
2 Cook the pasta in salted boiling water for about 12 minutes to keep it stiff. 3 Heat the oil in a large frying pan over medium heat and cook the asparagus, spinach and spring onions for about 5 minutes, stirring constantly.
