Pennes with asparagus
25
15
4
No
Ingredients
- 1 kg (2.2 pounds) 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
Preparation
Side-by-side mode
- 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.
