Baked crepes with seasonal vegetables
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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