Asparagus and artichoke pasta: the recipe for a quick and tasty first course

The asparagus and artichoke pasta it’s a cousin authentic and very easy to make. A quick, healthy and balanced dish that can be brought to the table in both versions vegetarianonly with fresh seasonal vegetables, and with the addition of sausages and cheeses, for a tasty and fibrous result.

Preparing it will take a few minutes. Once the artichokes and asparagus have been peeled, the first ones are left to brown, cut into thin wedges, in a frying pan with a sauce of onion and chili, then the second courses are scalded in boiling slightly salted water, and then flavored in the pan together with the artichokes; finally everything fades away White wine and the sauce obtained is used to beat spaghetti, drained al dente and enriched with a generous handful of grated Parmesan.

In this way you will obtain an express but very tasty dish, ideal to serve lunch Sunday with family or for one dinner in the company of friends. For a creamier result, you can beat part of the asparagus with an immersion blender together with a drizzle of oil and a ladle of the pasta cooking water or you can add a few teaspoons of homemade artichoke pâté.

If you want, instead of the spaghettiyou can opt for another format of pasta, long or short, to your liking: linguini, bucatini, mezze maniche, maltagliati, caserecce, fusilli… Or you can abound with the quantities and then use the sauce, the next day, in combination with main dishes of meat and fish.

Discover how to prepare the asparagus and artichoke pasta following the step-by-step procedure and tips. If you liked this recipe, also try the asparagus and speck pasta or the cacio e pepe pasta with artichokes.

How to prepare asparagus and artichoke pasta

First, start by cleaning the artichokes: remove the tough outer leaves, remove the tips and stems 1 and, with the help of a teaspoon, remove the internal beard.

Then cut them into thin slices. 2.

In a frying pan with a drizzle of oil and a bit of chopped chilli, fry the onion, finely chopped with a knife. 3.

Add the artichokes, season with salt and pepper. 4and cook over medium heat for about ten minutes.

Meanwhile, clean the asparagus: wash it under running water and remove the hardest and most radical part of the stem. 5.

Divide the stems into thirds, keeping the tips intact. 6.

Blanch the asparagus in boiling, slightly salted water for about ten minutes. 7or until tender, skewering them with the tip of a knife.

After the time has elapsed, drain the asparagus and add them to the pan with the artichokes. 8.

Shadow with white wine 9 and continue cooking for another 10 minutes.

Boil the pasta in plenty of boiling, slightly salted water, reserving a ladle of the cooking water and drain when al dente. 10.

Transfer the spaghetti to the skillet with the dressing. eleven and mix them briefly with the reserved pasta cooking water.

Divide the pasta into individual plates and sprinkle with a little grated Parmesan 12.

Bring the asparagus and artichoke pasta to the table 13 and serve.

Advice

If desired, for a richer flavor, you can add to the pan with the fried onion, diced speck or crispy bacon, or those with a sweet tooth can prepare a version with shredded sausage, to brown in a pan without adding fat and then enrich as desired with i Cherry tomatoes in wedges.

To give it more flavor, you can sprinkle the dish with a good grated pecorino while, if it is not in season, you can substitute fresh asparagus and artichokes for the frozen meals.

storage

Asparagus and artichoke pasta should be eaten piping hot at the moment. Storage is not recommended.