Spring is here! Really! And I think that this simple pasta is one of the most Spring-ish dish You could make. Light, hearthy and health, perfect for May dinner or lunch.
Spinach Tagliatelle with Asparagus and Gorgonzola
500 g spinach tagliatelle
500 g white or green asparagus
250 g ricotta cheese
150 g Gorgonzola
2 tsp black truffle paste
freshly picked parsley
Cut off down 2 cm of asparagus sticks, peel hard skin if it’s necessary. Put into a tall or steam cooking pot. Meanwhile boil water with salt and few drops of olive oil, add pasta. On smal pan heat truffle paste, add crumbled grigonzola and ricotta, mix and heat slowly.
When asparagus will be al dente, drain them and cut in 5 cm pieces. Drain pasta, put into warmed bowl, pour with cheese souce and scatter asparagus over the top. Eat, drink white wine an go for a walk (dishes will wait).
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