Genovese pasta with onion and asparagus
The key is not to heat the pasta sauce!
How to make it
1
Remove the tough parts of the asparagus and cut into 3cm lengths. Cut the onion into 2cm cubes
2
Before boiling the spaghetti, boil the asparagus and onion in salted boiling water. After 1 minute, add the spaghetti and boil until slightly firm. (Guideline: about 1 minute before the recommended time. Here, we boiled it for 9 minutes.)
3
Place the pesto sauce in a bowl
4
Add the boiled spaghetti, asparagus, and onion to a bowl and mix well, then add the Parmesan cheese and mix
5
Place on a plate and pour A over it to finish
Materials 1 person
-
- Green asparagus
- Two
-
- Onion
- 45g
-
- Basic Genovese sauce
- 2 tbsp
-
- Parmesan cheese
- 1 tablespoon
-
[A]
- Coarsely smelt black pepper
- A little
-
- Basic Genovese sauce
- Appropriate amount
-
[Boil spaghetti]
- Spaghetti di Czech No. 7 Linguine
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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