Penne asparagus and almond cream @

 

 

Boil the asparagus. Lightly toast the almonds and puree in a blender, add the ricotta, olive oil, lemon juice (optional), salt and pepper and blend until creamy.

In a pan with a little oil, skip the tomatoes; keep aside some asparagus for decoration and cut the other rounds, add them to the tomatoes.

Cook the penne in plenty of water, drain and stir-fried with tomatoes and asparagus; add the almond cream and mix.

Serve and garnish with asparagus.

 

ALMONDS gr. 60  
RICOTTA CHEESE gr. 250  
ASPARAGUS bunche 1  
CHERRY TOMATOES n. 6  
LEMON JUICE tablespoon 1  
EXTRA VIRGIN OLIVE OIL enough    
SALT, PEPPER enough    

 

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