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Paccheri with Asparagus and Pecorino

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Recipe by
Foodqood
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Recipe by
Foodqood
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Ingredients

  • Asparagus, washed, cut into pieces, and boiled for 7 minutes: 250g (about 1.7 cups or 8.8 ounces)
  • Extra virgin olive oil: 20ml (about 1.4 tablespoons)
  • Salt, to taste
  • Freshly grated pecorino cheese: 150g (about 1.5 cups or 5.3 ounces)
  • Crushed pink pepper: 10g (about 2 teaspoons)
  • Lukewarm water, as needed
  • Paccheri pasta: 200g (about 7 ounces)

Procedure

  1. Asparagus Cream: Blend the boiled asparagus with olive oil and a pinch of salt until smooth. Set aside.
  2. Pecorino Cream: Mix the grated pecorino with the crushed pink pepper and a little lukewarm water to form a cream.
  3. Paccheri: Cook the paccheri in salted water until al dente.
  4. Assembling the Dish: In a skillet, dilute two tablespoons of asparagus cream with a little water, add the paccheri, and sauté briefly. Then incorporate two heaping tablespoons of pecorino cream and mix well.
  5. Serve immediately.
Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.