farfalle with tuna and asparagus

233 Views
 
Livello MASTERY
15 min
234 Views
 
Livello MASTERY
4 Persone
15 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Farfalle

5 oz tuna in oil

5 oz asparagus spears

1 shallot

2 tbsp chopped parsley

4 tbsp extra virgin olive oil

4 tbsp Parmigiano Reggiano cheese (optional)

Salt and pepper, to taste

 

Preparation

Slice the shallot thinly and sauté in oil on low heat.

Add the asparagus spears, sauté and douse with some water for expedite coking.

When they are soft to touch, add the tuna drained, the parsley and salt and pepper, if needed.

In the meantime, cook the Farfalle in abundant salted water, drain and blend with the sauce.

If you’d like, drizzle with Parmigiano Reggiano cheese and serve.

 

Spring Dry Eggs free Short
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more