Trenette of pelandrone
Instructions
Boil in hot water and cut the asparagus tips; boil in salted water the shrimps; cut the tomatoes into 4 pieces and chop the parsley.
Cook pasta al dente.
In a pan, put a little olive oil and rosolarvi the asparagus.
After 5 minutes add the tomatoes and let them dry, then add the prawns and let them flavor.
Season with salt and pepper, then add the chopped parsley.
When the pasta is al dente, season it with prepared sauce and serve hot.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 450 g of asparagus tips
- 250 g of shrimp
- 10 cherry tomatoes
- Chopped parsley
- 1 thread of olive oil
- Salt
- Pepper