Fast. Simple. Tasty. In principle, these three words I could finish this entry. I would add only that the provision comes from the brochure Betti Bossi, which originally was surprised so. I must admit that u can find it cool recipes for asparagus . The rest is difficult for me anything successful, because I did not.
As for the original recipe, it totally ignored the one ingredient - sugar snap peas, which I totally did not fit here. Sbrinz also swapped the parmesan. The rest virtually unchanged. I recommend!
Rigatoni with Green asparagus and lemon pesto - 4 servings: 500 g
green asparagus 400 g rigatoni pasta
60 g 50 g parmesan
pine nuts zest of one lemon niepryskanej best
4 tbsp lemon juice handful of fresh parsley
salt, black pepper
Preparation: Wash asparagus
, break off ends and cut into pieces 3 cm in length. Heads set aside.
Mix together Parmesan cheese, pine nuts, salt and lemon juice to a smooth, creamy mass.
Boil water, add salt and toss pasta. After about 6 minutes, add asparagus pieces. After another three heads of asparagus. Cook for 3-4 minutes. Strain pasta retaining 2-3 tablespoons of water. Pass the pasta back into pot, add the pesto, lemon zest and parsley. Heat and mix thoroughly. Serve immediately.
recommend replacing pine nuts with almonds without skin and adding fresh basil :)
Enjoy!
RECETTE EN FRANÇAIS : Rigatoni Vertes et aux Asperges pesto au citron
As for the original recipe, it totally ignored the one ingredient - sugar snap peas, which I totally did not fit here. Sbrinz also swapped the parmesan. The rest virtually unchanged. I recommend!
Rigatoni with Green asparagus and lemon pesto - 4 servings: 500 g
green asparagus 400 g rigatoni pasta
60 g 50 g parmesan
pine nuts zest of one lemon niepryskanej best
4 tbsp lemon juice handful of fresh parsley
salt, black pepper
Preparation: Wash asparagus
, break off ends and cut into pieces 3 cm in length. Heads set aside.
Mix together Parmesan cheese, pine nuts, salt and lemon juice to a smooth, creamy mass.
Boil water, add salt and toss pasta. After about 6 minutes, add asparagus pieces. After another three heads of asparagus. Cook for 3-4 minutes. Strain pasta retaining 2-3 tablespoons of water. Pass the pasta back into pot, add the pesto, lemon zest and parsley. Heat and mix thoroughly. Serve immediately.
recommend replacing pine nuts with almonds without skin and adding fresh basil :)
Enjoy!
RECETTE EN FRANÇAIS : Rigatoni Vertes et aux Asperges pesto au citron
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