Pumpkin gnocchi with spring salsa
29 recipes
Spring pastry with peas, asparagus and zucchini
ingredients
servings
4
Extra virgin olive oil
to taste
Shelled walnuts
4 unit
Pecorino cheese
45 grams
Garlic
1 wedge
Greenhouse asparagus
150 grams
Courgette
3 unit
Peas
500 grams
Wholewheat fusilli pasta
350 grams
first courses from Italy
Spring pastry with peas, asparagus and zucchini
Spring pastry with peas, asparagus and zucchini
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first dish that combines the typical spring vegetables with the decidedly pecorino taste.
preparation
step 1
First, eat vegetables: peel the peas clean and cut the washed courgettes and cut the asparagus.
step 2
Then prepare a vegetable broth with the scraps of asparagus and zucchini that will serve you later.
step 3
Sprinkle oil and garlic in a large frying pan, add the peas, courgettes and prepared asparagus before, and boil on for 5 minutes.
step 4
Lower the flame and continue cooking for at least another 10 minutes by wetting with one or two ladle of vegetable broth.
step 5
Meanwhile, cook the pasta in plenty of salt water. When asparagus and zucchini peas will be ready, blot a part.
step 6
Drain the dough, add it in the pan with the vegetables and combine the smoothies to mix everything.
step 7
Beat with the cheese and before serving, sprinkle the asparagus and zucchini pasta with coarsely chopped walnuts.
