A great classic that highlights the single ingredient!
Ingredients for 4 people- 400 g 'Pasta Armando' penne
- 1.33 bunch of asparagus
- 2.67 cloves of garlic
- 4 tablespoons of extra virgin olive oil
- Grain by feeling
- Salt
- Pepper
- Basil
Remove the earthy bottom ends of the asparagus.
Also cut off the tops and slice the stems into rounds.
Place the well-crushed garlic cloves and the extra virgin olive oil in a pan.
Bring to a medium heat and sizzle.
Add a pinch of salt.
Meanwhile, cook the 'Pasta Armando' pennette in plenty of lightly salted boiling water.
When the pasta is a couple of minutes away from cooking, add the asparagus tips to the water.
Drain and toss the pasta and tips directly into the pan.
Add a few ladles of cooking water to mix everything well.
Once cooked and removed from the heat, add two generous pinches of cheese of your choice—I used Grana Padano—fresh hand-torn basil, and pepper.
See how the cream forms and serve.
