Fusilli With Wild Asparagus
Ingredients (For 4 Servings):
- 13 ½ oz De Cecco Fusilli.
- 2 lb 3 oz wild asparagus.
- 4 tbsp olive oil.
- 10 ½ oz tomato puree.
- 4 tbs grated Parmesan cheese.
- Salt.
Preparation:
Wash the asparagus well and cut off the tips. In a pan with oil sauté for 3-4 minutes until golden, stirring with a wooden spoon.
Add the tomato puree, season with a pinch of salt and cook for 20-25 minutes covering with a lid; from time to time check that the sauce does not thicken too much and if necessary add a bit of water or broth. Cook the pasta in plenty of boiling salted water and drain. Pour into the serving dish, sprinkle with Parmesan cheese and dress with the asparagus sauce. Serve warm.