Broad bean and asparagus pasta: the recipe for a simple and tasty first course

The Bean and asparagus pasta it’s a cousin fast and very tasty that brings together two vegetables rich in beneficial properties, protagonists of the spring season.

It’s an easy recipe for everyone, ready in a matter of minutes with just a few simple ingredients. It is enough to flavor the asparagus and the broad beans, blanched separately in slightly salted boiling water, in a pan with an oil base and shallots. Once ready, they are poured into the pan. pastadrain it when it is al dente and sauté it all over high heat for a few moments: you will thus obtain an appetizing dish, which can be sprinkled to taste with a little grated Parmesan cheese and brought to the table for any lunch either dinner of family

For a tastier result, instead of Parmesan cheese, you can add a pinch of pecorino seasoned that, mixed with a ladle of pasta cooking water, will form an irresistible creamy sauce.

If you prefer, you can enrich the preparation with speck or bacon cubes bacon Or, instead of short pasta, you can opt for spaghetti, bucatini, tonnarelli, or another favorite long format. You can season the sauce with a little ground pepper, like we did, or add a few mint leaves, chopped fresh parsley or a little marjoram.

When cleaning the asparagus, do not forget to remove the hardest and most radical part of the stem and, if you want, replace it, when the season allows, with sweeter and more delicate white ones.

Discover how to prepare broad bean and asparagus pasta following the step-by-step procedure and advice. If you liked this recipe, also try the pasta with ricotta and broad bean cream.

How to prepare broad bean and asparagus pasta

peel the beans 1 and let them blanch in lightly salted water for 8 minutes. When finished, drain and reserve.

Clean the asparagus, remove the hardest and most radical part of the stem and cut them into pieces; then immerse them in a saucepan with cold water 2 and let them cook for about ten minutes from the boiling point. After time, teach them and keep them aside.

In a non-stick skillet, sauté the chopped shallots with a drizzle of oil 3. Meanwhile, boil the pasta in plenty of boiling, slightly salted water and cook for the time indicated on the package.

Put the broad beans and asparagus in the pan with the sautéed shallots and season with salt and pepper. 4.

Spice with a touch of pepper 5.

Drain the pasta al dente and transfer it directly to the pan with the sauce 6.

Stir with a wooden spoon to mix the ingredients. 7 and add, if necessary, a ladle of pasta cooking water.

Arrange the fava bean and asparagus pasta on individual plates, complete with a sprinkle of grated Parmesan cheese. 8bring to the table and serve.

storage

We suggest you eat the broad bean and asparagus pasta at the moment. Storage is not recommended.