Garganelli pasta primavera sauce
Instructions
Boil the peas, green beans, cleaned and cut into pieces, the carrots into sticks and asparagus tips.
Drain the vegetables still al dente.
Clean the artichokes and cut them into thin slices.
Sauté them in a pan with the sliced onions and oil.
When artichokes are browned, add the other vegetables and bathed with half a glass of water.
Add salt and cook over medium heat for 10 minutes.
Meanwhile, Cook the pasta al dente and drain.
Iron the paper into the pan with the vegetables and add the butter.
Add the grated cheese.
Before serving, sauté over high heat, stirring, for a minute.
Ingredients and dosing for 4 persons
- 250 g of garganelli pasta type
- 2 carrots
- 100 g of peas
- 100 g of green beans
- 2 artichokes
- 2 spring onions
- 100 g of asparagus tips
- 2 tablespoons of olive oil
- 20 g of butter
- 40 g of parmigiano-reggiano
- Salt