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Penne with Asparagus, Leek, Carrots and Pistachios!

ingredients

servings

4

Penne rigate, pasta

250 oz

Carrots

200 oz

Puntarelle asparagus

100 oz

Celery

100 oz

Leeks

100 oz

Pistachio grain

1 spoon

Natural sea salt

to taste

Extra virgin olive oil

to taste

first courses from Italy

Penne with Asparagus, Leek, Carrots and Pistachios!

Penne with Asparagus, Leek, Carrots and Pistachios!

vegan with gluten with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Penne with Asparagus, Leek, Carrots and Pistachios!

A first course dedicated to Spring!

Penne with Asparagus, Leek, Carrots and Pistachios! step 1

step 1

We remove the ends of the carrots, peel them and wash them. We slice them and put them to boil in a pot with plenty of water. Cook until the fork sticks well. Carrot cooking time is also an hour.

Penne with Asparagus, Leek, Carrots and Pistachios! step 2

step 2

We do chopped leeks, asparagus and celery. Drain the carrots and whisk with a little oil and salt. If necessary, add a little cooking water. We must obtain a creamy and non-liquid consistency.

Penne with Asparagus, Leek, Carrots and Pistachios! step 3

step 3

Cook the pasta and drain it al dente. As soon as cooked, we pass it in a pan with the chopped leek, asparagus and lightly salted and peppery celery. Add the carrot cream.

Penne with Asparagus, Leek, Carrots and Pistachios! step 4

step 4

Proceed to the plate: in the center of the plate we place the pasta so seasoned and above we sprinkle the chopped pistachios.

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