Macaroni with asparagus, rigatino and pesto

17/05/2013 - Ingredients for 4 people:

- 400 g macaroni "Pastificio Martelli"
- 80 g Pesto Genovese "Frantoio Marvaldi"
- 100 g Rigatino "La Cinta di Guido"
- 50 g caciocavallo "Caseificio Poma"
- 150 g Asparagus
- Salt from Trapani
- Turbid (must) Extra Virgin Olive Oil from the taggiasca Olive "Frantoio Marvaldi"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g macaroni "Pastificio Martelli"
- 80 g pesto Genovese "Frantoio Marvaldi"
- 100 g Rigatino "La Cinta di Guido"
- 50 g caciocavallo "Caseificio Poma"
- 150 g Asparagus
- salt from Trapani
- Turbid (must) Extra Virgin olive Oil from the taggiasca olive "Frantoio Marvaldi"

Blanch the green asparagus for 5 minutes. Cut the rigatino into strips and fry it with 2 tablespoons of olive oil in a pan. Add the asparagus tips and simmer for a few minutes.

Cook the macaroni for about 8 minutes until al dente. Drain and add to the pan. Add a few spoonfuls of pesto and mix well.

Serve with grated caciocavallo to taste.

Recommended wine: Rosso Toscano IGT "Tinaio" 2011 "Cappella Sant'Andrea"