First Vegetarians: Wholemeal Pennette with Ricotta and Asparagus

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Elia Tabuenca García
@eliatabuencagarcia
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A delicate but at the same time nutritious vegetarian first course thanks to the properties of this typically spring vegetable: Asparagus. Whether it is wild or cultivated, with its light but tasty flavor enriched with ricotta it is ideal for a dishonesting dinner after a long day of work, perhaps accompanied by a good farmer's white wine.



Don't store avocado like this: it's dangerous

A delicate but at the same time nutritious vegetarian first course thanks to the properties of this typically spring vegetable:Asparagus. Whether wild or cultivated, with its light but tasty flavor enriched with ricotta cheese it is ideal for a refreshing dinner after a long day of work, perhaps accompanied by a good farmer's white wine.



Ingredients (for two people)

  • 250g of wholemeal penne rigate
  • 200g green asparagus
  • 150g fresh sheep ricotta
  • grated Parmesan cheese
  • oil
  • sale
  • onion
  • Chili pepper

Preparation

We clean the asparagus by removing the hardest part of the stem and peel them to eliminate the superficial peel; we tie them together with a string and boil them in salted water, placing them vertically in a high pot, but leaving the tips out of the water. When cooked, drain them and once they have cooled, cut them into small pieces, keeping the tips aside.

Now let's prepare a cream of asparagus by putting the freshly cut pieces in a mixer together with the ricotta, parmesan, a pinch of salt and oil.

Brown the onion, salt and a few pieces of chilli pepper in a little oil. Add our asparagus and ricotta cream and mix everything well.

Finally, cook and drain the wholemeal penette and toss them in a pan, adding a little Parmesan and the preserved asparagus tips.



We serve it hot and garnish with a drizzle of raw oil.

Good appetite

Gloria Mastrantonio

Photo: Special pasta

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