Cream of asparagus, spinach and basil
first courses from Italy
Risottos penne pesto spinach with asparagus and sun-dried tomatoes
Risottos penne pesto spinach with asparagus and sun-dried tomatoes
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
A quick recipe, complete, easy and delicious
preparation
step 1
With stalks of asparagus reduced to chunks prepare the sauce, along with the chopped onion and a little 'extra virgin olive oil combined with a spoonful of preserves that of the sun-dried tomatoes.
step 2
Meanwhile, mince the tomatoes and also keep some capers to the ones I put in the pot to flavor.
step 3
As soon as the sauce is ready to pasta, I toast and then I start to wet it with hot broth, added to ladles as it dries.
step 4
For risottare pasta it takes longer to boil it and enough broth.
step 5
However, when the pasta is cooked al dente to the spinach pesto and sun-dried tomatoes.
step 6
Stir to stir and mix, you can put cheese to taste, but I like to hear just the flavor of the vegetables.
step 7
Rather, a little 'peel and a few drops of lime are we to wonder.