Fettucce with creamed cauliflower, asparagus, and smoked paprika

I present to you a tasty and healthy recipe!

• 400 g of Armando fettucce
• 1 cauliflower
• 1 bunch of asparagus
• 2 spring onions
• Garlic to taste
• Extra virgin olive oil to taste
• Chili pepper to taste
• Smoked paprika to taste
• 3 tablespoons of Parmigiano Reggiano

Start with the cauliflower: once washed, separate the florets and cook them in a pot of boiling salted water.

Once they are soft, blend them, adding a ladle of cooking water, the extra virgin olive oil and the Parmesan cheese.

Now move on to the asparagus: dice all the stalks and sauté them in a pan with the garlic, extra virgin olive oil, and chili pepper. Cooking them for just a few minutes will keep the stalks crispy.

In another pan, cook the asparagus tips in the same way.

Cook the pasta and finish cooking it in the pan with the asparagus, adding the cauliflower cream, extra virgin olive oil, and the asparagus tips.

Plate and finish with a sprinkling of smoked paprika... Enjoy your meal!