John Myers
Contents
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Alpîranî
- 150 g Picolini (MINI PIPE RIGATE / here from Barilla)
- 1 tsp Xwê
- 500 g Qîvar
- 1,5 lître Av
- 1 tsp Xwê
- 1 tsp Îekir
- 1 çerm Runê nîvişk
- 1 perçe Leymûn
- 100 g Parsley pesto (see my recipe: *))
- 4 çerm Cream Cooking
- 4 çerm Ava pijandinê ya asparagus
- 2 pêlên mezin Xwêya deryaya qelew ji alê
- 2 pêlên mezin Bibera rengîn ji alê
- 1 çerm Soya soya şîrîn
- 2 Stalk Parsley ji bo xemilandinê
Telîmata
- 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
