Conchiglie rigate with guinea-fowl ragù and asparagus | Pasta De Cecco Finland Recipes

Ingredients

• 350 g0SXE050
• 250 g breast guinea-fowl
• 1 bunch parsley
• 1 carrot
• 1 onion
• 1 stick celery
• 1 sprig thyme
• 200 g tomatoes, ripe and firm
• ½ glass dry white wine
• 30 g Butter
• salt and pepper