Directions
Prepare the pasta condiment by trimming the asparagus and cutting into 0.5cm pieces. Peel and chop the shallots finely. Wash and dry the basil leaves. In a large skillet, melt the butter and brown the shallots and asparagus. Add a pinch of salt and crushed green peppercorns, then cover completely with warm water. Cook for 10-12 minutes.
Place the ricotta in a bowl, mixing it with the milk. Boil the water and cook the pasta, then drain well and tip into the skillet with the asparagus. Add the ricotta and stir, cooking over a high heat. Before serving the pasta, garnish with the basil leaves.
Ingredients (serves four)
- 320 g of durum wheat pennette pasta
- 500 g of asparagus
- 100 g of ricotta
- 60 g of butter
- 4 tablespoons whole milk
- 1 tablespoon green peppercorns in brine
- 1 shallot
- 1 bunch basil
- Salt to taste
Pennette Pasta with Asparagus, Ricotta and Green Pepper
Ingredients (serves four)
- 320 g of durum wheat pennette pasta
- 500 g of asparagus
- 100 g of ricotta
- 60 g of butter
- 4 tablespoons whole milk
- 1 tablespoon green peppercorns in brine
- 1 shallot
- 1 bunch basil
- Salt to taste
Directions
Prepare the pasta condiment by trimming the asparagus and cutting into 0.5cm pieces. Peel and chop the shallots finely. Wash and dry the basil leaves. In a large skillet, melt the butter and brown the shallots and asparagus. Add a pinch of salt and crushed green peppercorns, then cover completely with warm water. Cook for 10-12 minutes.
Place the ricotta in a bowl, mixing it with the milk. Boil the water and cook the pasta, then drain well and tip into the skillet with the asparagus. Add the ricotta and stir, cooking over a high heat. Before serving the pasta, garnish with the basil leaves.
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