4 nov 2009



-400 gr of pasta tortiglioni

-200 g asparagus tips

- 200 g peeled prawns

- 2 tomatoes

-100 grams of ground almonds

-50 g of grains of pistachio

- 1 / 2 cup of white wine


-1 clove garlic

-oil, salt, pepper and chili


Boil the asparagus spears cut into slices, drain and set aside. In a large skillet sauté garlic with olive oil, add the peeled tomatoes and asparagus tips and cook for about 5 minutes, add the peeled shrimp, salt, pepper, chilli and parsley. Cook for 10 min and add about 1 / 2 cup of white wine, let evaporate and add the ground almonds. Drain the pasta and pour into the pan, toss for a few minutes and sprinkled with grains of pistachios.

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