Spaghetti arugula with pine nuts, tomatoes, and green asparagus

Ingredients for 4 servings:

• 350g spaghetti
• 1 package of arugula, washed, well drained
• 6 tbsp olive oil, best quality
• 1 garlic clove(s), finely diced
• 2 pinches of cayenne pepper
• 2 pinches of turmeric
• 1 bunch of green asparagus
• 3 tbsp pine nuts, roasted
• 4 Roma tomatoes, peeled, quartered
• 2 pinches of sugar
• 1 shot of white wine
• 2 tbsp cream
• 100 g Parmesan, sliced
• 24 shrimp(s), shelled as desired
• 1 organic lemon(s), zest
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Shrimp ad libitum

Roast the pine nuts in a pan without fat and set aside. Remove the bottom third of the asparagus, halve the rest, and cut the bottom half into 1-centimeter pieces. Blanch for 3 minutes and set aside. Blanch the heads for 2 minutes and set aside separately. Heat 2 tablespoons of oil, sauté the garlic, add the cayenne pepper and turmeric, and roast briefly. Then add the lower asparagus spears, turning several times and roasting. After one minute, add the tomatoes, white wine, and cream; mix everything well. Season with sugar, salt, and a little pepper to taste. Cook the pasta al dente and add it. At the same time, cook the shrimp in 1 tablespoon of oil for a total of 4 minutes, season with salt, add the asparagus heads, and reheat. Add the pine nuts and arugula to the pasta, mix several times, let it reduce slightly until the arugula breaks down slightly, and then serve on plates. Place the asparagus heads and shrimp on top. Finish with Parmesan cheese and lemon zest. Drizzle the remaining oil over each dish. Serve immediately as a primo piatto. Tip: If you don’t want anything else to eat, halve the quantities. At other times of the year, the asparagus will have to be omitted and could be replaced with green beans or snow peas.