“Mafaldelle Pasta” with asparagus, greaves and salted ricotta cheese
Preparation Clean the asparagus, boil them in salted water and cool them in ice water. Cut the tips and put them aside.
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Cooking tools:
- Pot
- Blender
- Pan
- Colander
- Ladle
- Cutting board
- Chef's knife
- Slotted spoon
- Mixing bowl
- Plate
- Measuring spoon
- Stove
Ingredients
- 500g of “Mafaldelle Pasta” by Leonessa
- 400g of fresh asparagus
- 200g of greaves
- 150g of salted ricotta cheese
- 4 tablespoons of extra virgin olive oil
- 2 cloves of garlic
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