Inspired by Sardinia, asparagus forms the centrepiece of this primaverile ('springlike') dish. The addition of Prosecco, a now-familiar speciality from northeastern Italy, gives the dish added dimension, both in flavour and geographical heritage. Served with our beautiful burro di salvia - sage butter - the deep earthy impression of this delectable herb is the perfect complement for the rustic asparagus. Finished with a sprinkling of lemon pangrattato these crispy, zesty morsels create a delicious fusion of flavours that will tickle your taste buds and transport you to sunny Sardinia.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour, Pasteurised EGG, Water), Filling ( Asparagus, Ricotta Cheese (Cow's MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Mascarpone Cheese (Cream (MILK), Acidity Regulator: Citric Acid), Vegetarian Matured Cheese (Cow's MILK, Salt, Microbial Rennet), Butter (MILK), Potato Flakes, Prosecco Wine (SULPHITES), Onions, Garlic, Salt, Black Pepper), Rice Flour
Butter (MILK), Sage
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Breadcrumbs (WHEAT Flour, Water, Yeast, Salt), Olive Oil, Lemon Zest, Salt, Black Pepper
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 545kcal
Following nutritional information is per 100g:
- Energy 996kJ
- Calories 239kcal
- Fat 16.9g
- Of which saturates 10.0g
- Carbohydrates 15.3g
- Of which sugars 1.5g
- Protein 8.4g
- Salt 0.7g
RECIPE CARD
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