Italian asparagus pasta recipe from Northern Italy – The Pasta Project

Name: Italian asparagus pasta recipe from Northern Italy – The Pasta Project
Ingredients: 320 g fusilli or eliche pasta ((11-12oz)); 400 g fresh green asparagus ((14oz) washed and stalk ends removed); 1 onion (peeled and finely chopped); 1-2 garlic cloves (peeled); 1 handful fresh parsley; 1-2 zucchini; 200 g robiola cheese ((7oz) you can also use stracchino or cream cheese); 50 g Parmigiano Reggiano ((2oz) grated (for vegetarians use a hard cheese made without animal rennet)); salt (for pasta/asparagus and to taste); black pepper (to taste); 4 tbsp extra virgin olive oil

"This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to serve fresh green asparagus with pasta. The creamy sauce is so tasty that you may even find yourself eating it on its own!..."

INGREDIENTS

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320 g fusilli or eliche pasta ((11-12oz))

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400 g fresh green asparagus ((14oz) washed and stalk ends removed)

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1 onion (peeled and finely chopped)

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1-2 garlic cloves (peeled)

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1 handful fresh parsley

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1-2 zucchini

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200 g robiola cheese ((7oz) you can also use stracchino or cream cheese)

•

50 g Parmigiano Reggiano ((2oz) grated (for vegetarians use a hard cheese made without animal rennet))

•

salt (for pasta/asparagus and to taste)

•

black pepper (to taste)

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4 tbsp extra virgin olive oil

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