Tubettoni, first peas and asparagus and Provolone del Monaco to finish.
On order of the young lady of the house, who never fails JSpring fragrances.
Ingredients:
200g of tubettoni
100g of shelled peas
100g of asparagus
1 shallot
Provolone del Monaco
Extra virgin olive oil
Salt
Pepper
– Clean and chop the onion. Brown it in a pan with a little extra virgin olive oil.
– Shell the peas, wash the asparagus and cut them into rounds. Add them into the pan.
– Adjust salt and pepper to taste and cook for about 15/20 minutes. If they dry too much, you can add a little bit of pasta water.
– Bring water for pasta to boil, salt it and drop tubettoni.
– Drain them al dente directly in the pan with vegetables and cream them with a little cooking water and Provolone del Monaco cheese in flakes.
– Mix well, turn off the heat and serve Tubettoni with a drizzle of olive oil, a pinch of black pepper in grains and a little more provolone.
