Let’s celebrate the beginning of spring with one of our favourite vegetables of the season, asparagus!! We used it to prepare an easy but excellent pasta dish, with a delicate, fresh and aromatic taste.
To bring all the flavours to full advantage we chose Spaghetti Spelt, lentils and quinoa.
Ingredients for 2 people:
200 g of Spelt Lentils and Quinoa Spaghetti
500 g asparagus
30 g shelled walnuts
30 g raisins
20 g EVOO
10 g pine kernels
Fresh rosemary and thyme
Wash the asparagus well and cut it into small pieces, leaving the tips a bit longer. Saute it with a drizzle of oil, salt and half a glass of water. Cover and cook for 10 minutes until done.
Reserve 1/3 of the asparagus, possibly the tips mostly. Soak the raisins in warm water and toast the pine kernels in a pan.
Put the cooked asparagus, shelled walnuts, one ladle of pasta cooking water, rosemary and thyme, salt, EVOO in the cup of an immersion blender. Blend until smooth
Cook the Spelt Lentil and Quinoa Spaghetti in slightly salted water. Drain, add the asparagus pesto, the whole pieces and tips, the drained raisins and toasted pine kernels. Stir well to combine all the ingredients.
Biologist specialising in vegetarian nutrition and dietetics
Co-founder of www.ilgolosomangiarsano.it
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