14 May Asparagus & artichokes pasta – Italian Spring is served!
You could make a great impression just with an asparagus and artchokes’ bouquet!
Ok…add pasta & one sausage (if you are not vegetarian!) for a perfect result.
This is a very easy and tasty Spring recipe with two vegetables we simply adore and you can easily find in this period of the year. We choose a very big pasta shape called “ceppi” from Regina dei Sibillini, but you can also use other short shapes of pasta such as penne or mezze maniche.
for 4/5 people:
500 gr of short pasta (moccolotti, penne, mezze maniche, fusilli), 4 artichokes, 2 sprigs of asparagus, 1 pork sausage, cloves of garlic, extravirgin olive oil, white wine, salt, 2 slices of lemon, parsley.
Start cleaning artchokes:
Put the artichokes in a pot with olive oil, garlic and crumbled parsley. Cover everything with white wine and let them cook till the wine is completely consumed.
Usually it takes forty five minutes, but check the artichokes: they should be tender enough. Otherwise add other wine and keep cooking!
While artichokes are cooking, it’s asparagus cleaning turn! Wash them, cut the upper part and, if they are tender enough, take also the first part of the stem making tiny pieces.
Put asparagus in a nonstick pan with extra virgin olive oil, garlic and a little bit of water. Let them cook for twenty minutes.
Add one smashed sausage and when it is cooked, transfer in the same pan also the artichokes. Put salt as needed and blend everything adding olive oil.
Now that the sauce is done, bung the pasta in boiling salted water. When is ready, drain it and pass it in the pan with the sauce. Melt it for two minutes at low flame for a tastier result!