Radiatori with green asparagus
Pasta with asparagus is a typical dish of the Umbrian region, in central Italy, where there’s still a custom to forage wild asparagus in the forests and hills in springtime.
400 g Garofalo radiatori (n. 87)
500 g green asparagus
1 glass vegetable broth or 1 glass tomato sauce
1-2 garlic cloves (according to taste)
tbsp chopped parsley
Extra virgin olive oil
- Wash the asparagus and discard the base. Set aside the tips and dice the stems. If you're using large green asparagus, peel the base of the before dicing.
- Fry the halved garlic clove over medium-low heat in a deep-based pan. Add the chopped asparagus stalks, season and leave to cook under a lid for 7-8 minutes.
- Take the lid off and remove the garlic, add the glass of vegetable stock (or tomato sauce, according to taste) and the asparagus tips and leave to cook for another 1-2 minutes.
- While the radiatori are being boiled for nine minutes in salted water, turn down the heat as low as possible for the contents of the pan to gradually reduce.
- Drain the radiatori and add to the pan with asparagus, sprinkling in some parmigiano reggiano.
- Add a tablespoon of chopped parsley, a drizzle of oil and, if necessary, some of the pasta water.
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