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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Penne with asparagus

For 4 persons. Preparation: 20 minutes. Cooking time: 20 minutes.

  • 350 g peeled asparagus cut in pieces
  • 4 tablespoons extra virgin olive oil
  • 2 cloves of minced garlic
  • 3 peeled and seeded ripe tomatoes cut into pieces
  • 2 yolks
  • 50 g grated sheep cheese
  • 350 g Barone egg Penne
  • white pepper
  • salt

Cook pieces of asparagus in boiled water that they soften. Heat oil in the pan and sauté garlic and tomatoes for about 15 minutes. Salt and pepper. Mix yolks with sheep cheese and pepper in a bowl. Cook pasta in salted boiled water, drain and mix with eggs and cheese. Add asparagus, tomato sauce and serve.