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ADRIANA GOBETTI RIGATI WITH ASPARAGUS AND PEAS
Ingredients
600 g Adriana Gobetti Rigati
300 g fresh green peas
300 g green asparagus
100 g pesto
2 tablespoons lemon peel
2 tablespoons lemon juice
2 tablespoons olive oil
1 handful of fresh mint
salt and freshly ground pepper
Parmesan cheese
Description
Do you want Spring in your kitchen? Bursting with delicious asparagus and peas, Adriana Gobetti Rigati is a breath of fresh air! First, salt and boil pasta water. Boil asparagus and green peas for 1-2 minutes to soften slightly. You can also use the water with the pasta and add the peas and asparagus at the last minute. Just be careful; crunchy asparagus is always better, so just cook it a moment. Drain everything and add it to a hot pan together with olive oil, pesto, lemon zest, and juice. You can use ready-made pesto or make your own. We all know the classic basil pesto, but on the same principle, you can make pesto from absolutely anything. You can use sunflower seeds, or fresh peas with olive oil and parmesan. Finally, season with salt and pepper and add a few Parmesan shavings. Spring is here - light, fresh, healthy, and tastes fantastic!
