Pasta with asparagus cream, stracciatella and bottarga - Italian recipes by GialloZafferano
Pasta with asparagus cream, stracciatella, and bottarga is a creamy spring main course, simple and refined at the same time. Here is the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummy4recipes.com.
Ingredients
- Fusilloni pasta 0.7 lb
- Stracciatella cheese 7.1 oz
- Parmigiano Reggiano PDO cheese 1.8 oz
- Olive patè 1 spoonful
- Mullet Bottarga to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Asparagus (to clean) 1.1 lbs
- Basil 20 leaves
- Black pepper to taste
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