Filter
Reset
Sort ByRelevance
Kdonofrio
Penne with asparagus
Pasta with white asparagus, lemon, basil, sun-ripened taggia olives and Grana Padano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
-
Cut them diagonally into thin pieces and place them on a baking sheet covered with parchment paper. Drizzle with oil and season with salt and pepper.
-
Put the baking sheet in the top of the oven and roast the asparagus in approx. 10 min. Until done.
-
Cook the pasta al dente according to the instructions on the package.
-
Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit.
-
Cut the basil leaves into strips.
-
Drain the pasta and mix with the asparagus, remaining oil, lemon zest, lemon juice and olives.
-
Season with salt and pepper. Spread over plates and sprinkle with the basil and cheese.
-
60 minMain dishroast beef, fresh cream, beef broth tablet less salt, 4-season peppercorns, unsalted butter, fleur de sel salt,roast beef with peppercorn and pepper cream sauce -
40 minMain dishleeks, olive oil, dried thyme, croissant dough, egg, Greek yoghurt, blue cheese,quiche with leek and blue cheese -
20 minMain dishfrozen puff pastry, egg, cream, Red pepper, yellow bell pepper, green pepper, Red onion, rosemary, dried rosemary, mature cheese, garlic,paprika plate cake -
25 minMain dishzucchini, traditional olive oil, mushroom melange, Chestnut mushroom, dried oregano, White wine vinegar, French mustard, shallot, garlic, rucolasla melange, oven roasted almonds,autumn salad with fried mushrooms
Nutrition
555Calories
Sodium21% DV510mg
Fat40% DV26g
Protein38% DV19g
Carbs19% DV58g
Fiber20% DV5g
Loved it