Cream of asparagus, spinach and basil
10 recipes
Risottos penne pesto spinach with asparagus and sun-dried tomatoes
ingredients
servings
4
Extra virgin olive oil
to taste
Vegetable broth
1 liter
Spring onions
1 unit
Spinach
50 grams
Dried tomatoes, in oil
60 grams
Greenhouse asparagus
150 grams
Penne rigate, pasta
200 grams
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
translated by
Italian
with 
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.
