This recipe uses the first spring vegetables that make every dish delicious!
- 400 g of Armando farfalle
- 4 large artichokes
- 1 bunch of asparagus
- 200 g of Brie cheese
- 1 shallot
- Garlic to taste
- Salt to taste
- Extra virgin olive oil to taste
- Chili pepper to taste
- Marjoram to taste
Start by cleaning the asparagus: break the stem until it offers no resistance and keep the tips of the stems aside, then peel them.
Then clean and slice the artichokes.
Place the garlic, a drizzle of oil, chili pepper, and asparagus stalks in a pan. Season with salt and, to prevent the stalks from burning, add a ladle of the hot pasta cooking water. Then add the artichokes.
Drain the pasta al dente and finish cooking it in the pan with the vegetables.
To finish, stir in another drizzle of oil, the brie and, if necessary, a little cooking water.
Plate up and add the asparagus tips and a little fresh marjoram... Enjoy!
