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Rigatoni with green asparagus and dried tomatoes

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Ingredients for 2 servings:

  • 250g rigatoni
  • 350 g asparagus, green
  • 1 handful of tomatoes, dried
  • 5 cocktail tomatoes
  • 2 cloves garlic
  • 30 g pine nuts
  • Parmesan
  • Salt
  • pepper
  • 6 tbsp olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cut the sun-dried tomatoes into strips. Halve the cherry tomatoes and finely chop the garlic. Trim the woody end of the asparagus and then cut the stalks into bite-sized pieces. Bring a pot of salted water to a boil and simmer the asparagus for about 9 minutes. Remove with a slotted spoon and cook the rigatoni in the salted water according to the package instructions. Heat olive oil in a pan and sauté the pine nuts and garlic. Add the asparagus and sun-dried tomatoes and sauté briefly. Finally, add the cherry tomatoes and season with salt and pepper. Mix in the rigatoni and serve with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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