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A small village perched between the Strait of Messina and Mount Etna, a balcony with a breathtaking view, the...
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White asparagus pesto
A recipe for the asparagus season, quick, easy and delicious
Ingredients for 2 peopl
- 500gr of white asparagus
- 60 g of grated Parmesan*
- 20 g of grated pecorino
- 180gr Organic Tagliatelle Rigata Pastificio Maiella*
- 15g pine nuts
- Organic Calongo* Olive Oil
- Riserva del Mare fine salt*
- Pepper
- Option: 4 slices of pancetta*
* Products available at MO Tra Mozzarelle & Olive www.mozzarelle-olive.com
- Wash the asparagus and peel them, remove 5 to 10mm from the foot
- Steam them for 20 minutes in a pressure cooker, taking care to salt the water with Riserva del Mare Fine Salt.
- Once cooked, drain the asparagus.
- Remove the top of the asparagus and set aside.
- Cut the stalks into pieces and put them in a blender.
- Add the pine nuts. Operate the blender so as to obtain a homogeneous cream.
- Add the grated parmesan and the grated pecorino. Run the blender for a few seconds to obtain a homogeneous cream.
- Pepper and salt the cream and add a drizzle of Organic Calongo Olive Oil (1-2 tablespoons) and run the blender for a few more seconds.
- Meanwhile, cook the Pastificio Maiella organic Tagliatelle Rigata in 3 liters of salted water with Riserva del Mare Fine Salt
- Option: Place the 4 slices of pancetta between 2 sheets of paper towel and put in the microwave at 800-1000W for 2 minutes so as to obtain crisps
- Put the asparagus pesto obtained in a salad bowl, drain the tagliatelle and pour them over the pesto, add the asparagus tips.
- Serve in a deep plate and add the pancetta chips. Enjoy your meal.
Posted in:
Cooking recipes
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