Paccheri with Asparagus and Pecorino
Ingredients
- Asparagus, washed, cut into pieces, and boiled for 7 minutes: 250g (about 1.7 cups or 8.8 ounces)
- Extra virgin olive oil: 20ml (about 1.4 tablespoons)
- Salt, to taste
- Freshly grated pecorino cheese: 150g (about 1.5 cups or 5.3 ounces)
- Crushed pink pepper: 10g (about 2 teaspoons)
- Lukewarm water, as needed
- Paccheri pasta: 200g (about 7 ounces)
Procedure
- Asparagus Cream: Blend the boiled asparagus with olive oil and a pinch of salt until smooth. Set aside.
- Pecorino Cream: Mix the grated pecorino with the crushed pink pepper and a little lukewarm water to form a cream.
- Paccheri: Cook the paccheri in salted water until al dente.
- Assembling the Dish: In a skillet, dilute two tablespoons of asparagus cream with a little water, add the paccheri, and sauté briefly. Then incorporate two heaping tablespoons of pecorino cream and mix well.
- Serve immediately.
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