Ingredients

  • 2 L (1 kg) of green asparagus
  • 800 ml (800 gr) of tomatoes
  • Olive oil
  • Salt
  • Pepper
  • 400 ml (400 gr) of pennes pastas
  • 90 ml (90 gr) of grated parmesan cheese
  • Lemon juice
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Preparation

  • Take off hard end of asparagus and slice into sections of 3 to 4 cm. Incise tomatoes and soak into boiling water. Peel and dice.
  • Heat oil and add tomatoes. Season with salt, pepper and sugar. Simmer for 15 minutes.
  • Cook pennes "al dente" into salted boiling water. Drain pastas and mix to cooked tomatoes and asparagus mixture. Add parmesan cheese and lemon juice.

Chef's notes

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