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Kdonofrio
Penne with asparagus
Pasta with white asparagus, lemon, basil, sun-ripened taggia olives and Grana Padano.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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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.
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Put the baking sheet in the top of the oven and roast the asparagus in approx. 10 min. Until done.
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit.
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Cut the basil leaves into strips.
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Drain the pasta and mix with the asparagus, remaining oil, lemon zest, lemon juice and olives.
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Season with salt and pepper. Spread over plates and sprinkle with the basil and cheese.
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Nutrition
555Calories
Sodium21% DV510mg
Fat40% DV26g
Protein38% DV19g
Carbs19% DV58g
Fiber20% DV5g
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