A classic with a touch of spring freshness provided by asparagus.
Ingredients for 4 people- 400 g of mixed pasta
- 6 medium/large potatoes
- 16 asparagus
- 2 large carrots
- 2 shallots
- 4 cloves of garlic in their skin
- olive oil
- Sicilian/Roman/Parmesan pecorino
Start by sautéing the carrots, oil, garlic, and shallot.
Brown and add the diced potatoes.
Cook with hot water and after 10 minutes add the asparagus stalks cut into rounds.
Drop the pasta directly into the pan and cook everything together, adding the hot water.
Add the asparagus tips last.
Turn off the heat and stir in the olive oil and pecorino.
Serve hot!
