Cooking Instructions
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Step 1
Boil
Gluten-Free Pasta (35 g)
following package instructions.
Step 2
Meanwhile, bleach the
Asparagus (150 g)
for 3 minutes in boiling water, then cut off the tips, set those aside.
Step 3
Blend the asparagus with
Ricotta Cheese (50 g)
,
Pistachios (7 g)
,
Extra-Virgin Olive Oil (15 mL)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and 1 Tbsp of water taken from the pot where you are cooking the pasta.
Step 4
When pasta is ready, drain it and dress it with the pesto. Add the tips of asparagus,
Grated Parmesan Cheese (2 g)
, and some fresh parsley leaves. Serve it up immediately.
