Pasta with asparagus
4 servings
30 minutes
Asparagus pasta is a true embodiment of simplicity and sophistication in Italian cuisine. Light, fragrant, and rich in freshness, it combines the tenderness of al dente pasta with the crunchy texture of white asparagus. This recipe has its roots in traditional Italian spring dishes when asparagus—a symbol of renewal—takes center stage on the table. Olive oil adds a softness to the flavor, garlic and red pepper add spiciness, while black pepper and salt create the perfect balance. This pasta is ideal for dinner on warm evenings when you crave something light yet full of natural flavors. It is served hot, preferably with a glass of dry white wine that highlights its elegance.
1
Cut the asparagus into 2 cm slices.
- White asparagus: 1 kg
2
Cook the pasta al dente in salted water (al dente pasta is slightly firm to the bite).
- Pasta: 450 g
3
While the pasta is boiling, take a deep pan, pour in olive oil, and sauté garlic and red pepper.
- Olive oil: 7 tablespoons
- Garlic: 2 cloves
- Red chilli pepper: 1 piece
4
Add chopped asparagus, bring to a light boil, add salt, pepper, and cover. Keep on low heat for 5 minutes.
- White asparagus: 1 kg
- Salt: to taste
- Ground black pepper: to taste
5
Remove the lid and continue cooking the asparagus until tender, making sure it doesn't become too soft.
6
Drain the cooked pasta in a colander and place it in the pan.
7
Mix well and leave on the heat for 1 minute. Add olive oil if necessary.
- Olive oil: 7 tablespoons
8
Check the taste. Is there enough salt and pepper? Serve the pasta hot.
- Salt: to taste
- Ground black pepper: to taste