Ingredients
- 50 g de aceite de oliva
- 250 g de espárragos verdes frescos
- 30 g de piñones tostados
- 2 dientes de ajo
- 100 g de cebolla
- 10 g de harina de trigo
- 150 - 200 g de pimiento rojo
- 1 pastilla de caldo de verduras
- 1 pellizco de sal
- 2 pellizcos de pimienta molida
- 300 g de pasta corta seca, tipo farfalle
- 200 g de nata
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