John Myers
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nā mea hoʻohui
- 150 g Picolini (MINI PIPE RIGATE / here from Barilla)
- 1 wp Salt
- 500 g Asparagus
- 1,5 lita ka wai
- 1 wp Salt
- 1 wp kōpaʻa
- 1 ka palaoa Me ka bata
- 1 kauwahi lemona
- 100 g Parsley pesto (e nānā i kaʻu meaʻai: *))
- 4 ka palaoa Pālima hoʻomoʻa
- 4 ka palaoa ʻO ka wai kuke ʻo Asparagus
- 2 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 2 nā kui nui Pepa kala mai ka wili
- 1 ka palaoa ʻOno soy sauce
- 2 Kūlā Parsley no ka hoʻonani
Na Ke Kumu
- Cook the pasta (150 g Picolini) in salted water (1 teaspoon salt) for about 6 minutes and drain through a kitchen sieve. Peel the asparagus with the peeler, cut the ends and cook in 1.5 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 10 minutes until al dente Cut into pieces approx. 2 cm long. Mix / heat parsley pesto (2 tbsp) with cooking cream (4 tbsp) and asparagus boiling water (4 tbsp) in a pan, add the cooked pasta and pieces of asparagus and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill Season (2 big pinches) and sweet soy sauce (1 tbsp). Pan-stir everything for a few minutes, divide between 2 plates and garnish with parsley, serve. *) Parsley pesto
