ITALIAN ASPARAGUS PASTA RECIPE FROM NORTHERN ITALY - THE PASTA PROJECT

Italian asparagus pasta recipe from Northern Italy - The Pasta Project image

Provided by @MakeItYours

Number Of Ingredients 11

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320 g fusilli or eliche pasta ((11-12oz))
400 g fresh green asparagus ((14oz) washed and stalk ends removed)
1 onion (peeled and finely chopped)
1-2 garlic cloves (peeled)
1 handful fresh parsley
1-2 zucchini
200 g robiola cheese ((7oz) you can also use stracchino or cream cheese)
50 g Parmigiano Reggiano ((2oz) grated (for vegetarians use a hard cheese made without animal rennet))
salt (for pasta/asparagus and to taste)
black pepper (to taste)
4 tbsp extra virgin olive oil

Steps:

Peel the garlic and onion and chop the onion finely. Wash the asparagus and break off the hardest part of the stalks. Chop the parsley and cut the zucchini into small cubes.
Heat the olive oil in a large frying pan or skillet ( big enough to hold the pasta and sauce later) Add the onion and garlic and soften for 5 minutes.
Add the zucchini cubes to the garlic and onion with a ladle of water and a pinch of salt, mix and then cook covered over a moderate flame for 10 minutes.
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