Penne with Spring sauce
Pennette al ragù di primavera
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people: 320 g wholemeal pasta, two handfuls of shelled peas, 1 bunch of asparagus, 2 spring onions, 1 carrot, 1 stalk of celery, 3 tablespoons extra virgin olive oil, salt, marjoram
Cook al dente in salted water, peas.
Peel and wash the vegetables.
Sliced spring onions, carrots and celery.
Remove the fibrous part of asparagus, and dice into slices, leaving tips whole.
In a pan fry the onions in oil.
Add the marjoram, carrot, celery and asparagus.
Season with salt, cover and cook for a little over 10 minutes.
Add the peas, with a dash of their cooking liquid, cover again and cook 5 minutes.
Add salt to taste.
Cook al dente pasta.
Drain and add to the vegetables.
Let it cook for 2-3 minutes and serve immediately.
(Thanks to Marina Berati per la segnalazione)
Ricetta tratta da Cucina e Salute
