About this Recipe
For this pasta I used whole wheat Senatore Cappelli durum wheat spaghetti, with a slightly toasted flavor, which goes well with the taste of asparagus grilled on the plate.
A spelled pasta, rich in iron and light at the same time, is also just as good. Whole carbohydrates, vegetables prepared with a light and healthy cooking, all the flavor of aromatic herbs and raw oil: a light and balanced first course, all to be enjoyed without guilt!
i consigli del vinaiolo
A Passerina, straw-yellow in color with golden reflections, is very fresh and fragrant on the nose. In the mouth, a particular acid and mineral structure is enhanced to make it very fresh, pleasant and balanced. Balsamic notes are highlighted. Very versatile wine, it goes well with all classic home cooking dishes, from a rich aperitif, to complex and structured dishes based on vegetables, fish and white meats.
- 300g of wholewheat spaghetti
- a bunch of thin asparagus
- a bunch of mixed aromatic herbs
- 2 cloves of garlic
- extra virgin olive oil
- salt and pepper
Wash the aromatic herbs, finely chop them with the peeled garlic and season with oil and salt.
Cut away the hard part of the asparagus stalk, rinse them under running water and boil them in salted boiling water for about 10 minutes. Drain them gently and leave them to drain in a colander. Boil plenty of salted water, in the meantime heat a plate or a grill pan and quickly pass the asparagus until they are lightly grilled. Turn them at least once.
Cook the spaghetti in boiling salted water, cut the asparagus into small pieces and season with the aromatic herbs, a little more oil, salt and pepper.
Drain the spaghetti, leave them slightly moist and season with the mix of asparagus and aromatic herbs. Complete as desired with sage leaves or other fresh herbs and serve immediately.
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