Asparagus has long enjoyed prominence in the culinary tradition of Sardinia, an island of Italy in the Mediterranean. For centuries, these green spears have sprouted in the wilderness there, with natives flocking to forage the local vegetable. Asparagus flourish in late spring, though harvesting is no mean feat (expect sore hands and a few thorn-shaped wounds!). While you’ll scarcely see native asparagus for sale in Sardinian supermarkets, keen-harvesters are quick to line local roads, ready to sell their hard-fought bounty.
Inspired by Sardinia, asparagus forms the centrepiece of this summer-heralding dish. The addition of pecorino cheese, whilst mainly associated with Rome, also reflects Sardinian gastronomy: fiore Sardo, also known as pecorino Sardo, is a strong sheep's cheese made on the island and is regarded as something of a delicacy in gastronomic circles. Whilst we like pecorino Sardo a great deal, it is far stronger than pecorino Romano and would overpower the delicate flavour of the asparagus here. Pecorino Romano is therefore our cheese of choice, adding savouriness and depth to this eminently primaverile (springlike) dish. Enjoy with our burro e timo (thyme butter sauce) and a scattering of pine nuts to finish.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- 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.
- At this stage, if you so desire, you can toast the pine nuts in a third pan over a low heat, until fragrant and slightly browned.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the pine nuts & cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Spinach Powder), Filling (Asparagus, Ricotta Cheese (MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Mascarpone Cheese (MILK, Cream (MILK), Acidity Regulator: Citric Acid), Pecorino Cheese (Sheep’s MILK, Salt, Rennet), Onion, Butter (MILK), Natural Thickener (Potato Flakes (Potatoes, Emulsifier: E471), Starch, Rice Cream, Vegetable Fibres (Carrot/Bamboo)), Salt, Garlic, Black Pepper, Asparagus Powder), Rice Flour
Butter (MILK), Thyme
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
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.
Calories per serving: 616.5kcal
Following nutritional information is per 100g:
- Energy 1132kJ
- Calories 272kcal
- Fat 17.3g
- Of which saturates 9.7g
- Carbohydrates 21.5g
- Of which sugars 2.4g
- Protein 7.0g
- Salt 1.1g