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.
-
25 minMain dishpotatoes, olive oil, chorizo sausage, endive, mustard, mayonnaise, sweet onions,warm potato endive salad
-
20 minMain dishbeef chipolata, onion, stew potatoes, frozen broad beans, sundried tomatoes in oil, fresh thyme, skim milk, unsalted butter, arugula,arugula-broad bean stew with beef chipolata
-
30 minMain dishtenderloin, smoked bacon, liquid margarine, baby potatoes, courgettes, Red pepper, balsamic dressing,grilled pork tenderloin skewers
-
30 minMain dishnut rice, paprika mix, Gourmet minced, corn kernels crispy, onion, traditional olive oil, tomato frito,filled paprika with nut rice
Nutrition
555Calories
Sodium21% DV510mg
Fat40% DV26g
Protein38% DV19g
Carbs19% DV58g
Fiber20% DV5g
Loved it