Penne with asparagus (2)
Instructions
Scrape asparagus, wash and cook and steam in a little boiling water and salt; drain them al dente, then removed the hard part, cut into pieces and shake it Centre; keep aside the whole tips.
Built in Blender cream, then add a pinch of salt, a pepper and a macinatina of nutmeg.
Prepare the ham by cutting it into strips.
Cook the pasta al dente, raffreddatela under water to stop cooking, drain, dress with asparagus sauce, ham and asparagus tips and stir well.
Turn the dough into a buttered baking dish and spread on the surface of the grain, mixed with breadcrumbs and butter flakes.
Do Browning in the oven already warm to 220 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- 300 g of type pasta penne rigate
- 350 g of asparagus
- 150 g of cream
- 80 g of ham (slices from 40 g)
- 2 tablespoons of breadcrumbs
- 20 g of grated parmesan cheese
- Butter
- Minced 1 of nutmeg
- 1 == Pto Meeting
- Minced 1 of pepper