Recipe: Pasta bezza

Recipe: Pasta bezza

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Cooking tools:

  • Pot
  • Stove
  • Saute pan
  • Tongs
  • Plate
  • Serving platter
  • Colander
  • Cutting board
  • Chef's knife
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Slotted spoon

Ingredients

  • 1 pound fresh egg pasta sheets or store-bought
  • 2 pounds asparagus
  • 1/2 cup water
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon minced fresh thyme
  • 1 tablespoon sliced garlic
  • Sea salt, preferably gray salt, or kosher salt
  • 3/4 pound robiola, cana de oveja, or other soft ripened cheese
  • Freshly ground black pepper

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