Farfalle with asparagus and ricotta cheese
Instructions
To dry the asparagus hulled and sliced into 2 ladlefuls vegetable; salt.
Once cooked blend the mixture with a drizzle of raw oil.
Incorporate the ricotta and a pleasure ground pepper.
Keep warm in a double boiler, then condirvi boiled al dente pasta.
Ingredients and dosing for 4 persons
- 350 g of type pasta fresh semintegrali butterflies
- 300 g of wild asparagus
- 150 g of fine goat ricotta
- Olive oil
- 2 ladles of vegetable broth
- Sea salt
- Minced 1 of pepper (optional)