~ Spaghetti alla chitarra with asparagus and almond pesto and confit cherry tomatoes~
A full-bodied, substantial and TASTY first course…while I was preparing it, I remembered the novel by Emily Bronte “Wuthering Heights”, do you know it?
The preparation is a real climb, but once you reach the top you won’t regret it!
INGREDIENTS:
- spaghetti alla chitarra
- piccadilly cherry tomatoes
- asparagus
- shelled almonds
- garlic
- oil
- pepper
- origan
- coarse salt
METHOD:
Steam the asparagus with a clove of garlic, leave them crunchy. Cut them into pieces, add the lightly beaten almonds, oil and a little pepper; blend everything well, adding a little cooking water as needed. Cut the cherry tomatoes into slices. season with oil, oregano, coarse salt and bake at 140 ° for about 40-50 minutes. Drain the spaghetti al dente and toss in a pan with the asparagus pesto and the pasta cooking water. Serve everything as you like, enjoy your meal!
