Baked crepes with seasonal vegetables
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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!
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course dedicated to Spring!
preparation
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.
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.
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.
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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