Summer fresh pasta
Creamy dreamy pasta that's perfect for the season.
YIELDS
4
Ingredients
- 200gr dried penne pasta
- 2 stalks asparagus, thinly sliced (1/2 inch pieces)
- 1 tomato, roughly chopped
- 1 stalk green garlic, thinly chopped
- 30ml extra virgin olive oil
- 80gr grated Parmigiano Reggiano
- 40g grated pecorino Romano
- A few teaspoons red chili pepper flakes
- Salt and pepper, to season
Directions
- Fill the medium-sized pot halfway with water and set it to boil
- Add a few pinches of salt to the water
- Once water is boiling, add pasta and cook for one minute under the cooking time written on a bag of pasta.
- After the allotted time, drain the pasta into a colander. TIP: keep a little bit of pasta water.
- In a large size pan on medium heat, add olive oil, chilli flakes and green garlic. Cook for two minutes stirring gently.
- Add asparagus and tomatoes and cook for two more minutes stirring gently incorporating all ingredients.
- Add a touch of the pasta water and half the amount of both kinds of cheese, and stir.
- Cook and reduce for two to three minutes. (You will see the texture start to naturally thicken which is a good sign)
- Add cooked pasta to the pan and stir and cook for two minutes.
- Lastly, add the remainder of the cheese and pepper. Stir together.
- Plate and enjoy.
