Ingredients
| Ingredient | Quantity |
|---|---|
| Mini Penne Rigate | 190g |
| Asparagus | 200g |
| Spinach | 200g |
| Fresh Basil | 10g |
| Smoked Scamorza (or Provola) | 30g |
| Extra Virgin Olive Oil | to taste |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
- Start by preparing the asparagus. Trim off the tough end of the stems, then slice the remaining stalks into small rounds. Set the tips aside and divide them in half. Keep everything separate for now.
- In a pan, heat a drizzle of olive oil, then add the spinach. Cover the pan with a lid to allow the spinach to wilt. In the meantime, fill a large pot with salted water and bring it to a boil to cook the pasta.
- In another pan, add a splash of olive oil and sauté the sliced asparagus stems until tender. Meanwhile, in a separate pan, lightly sauté the asparagus tips until golden.
- Once the water has reached a rolling boil, cook the mini penne following the instructions on the package. Keep a cup of pasta cooking water aside for later use.
- Once the spinach has wilted, transfer it to a blender. Add fresh basil leaves and a scoop of the pasta cooking water. Blend everything into a smooth cream. Taste and adjust the salt as needed.
- Once the pasta is al dente, drain it, reserving some of the cooking water. Add the pasta directly into the pan with the sautéed asparagus stems. Pour in a ladle of the reserved pasta water.
- Stir in small pieces of smoked scamorza cheese, allowing it to melt into the pasta.
- On each plate, spread a spoonful of spinach cream, then top it with the pasta. Garnish with the sautéed asparagus tips for a fresh, vibrant touch.
- Your mini penne with asparagus tips and spinach cream is ready to serve—enjoy this delightful, light yet flavorful dish!
This recipe combines the natural earthiness of asparagus with the creamy goodness of spinach, offering a satisfying meal that is perfect for a cozy dinner or a special occasion.
