Genovese pasta with onion and asparagus
The key is not to heat pasta sauce!
How to make it
1
Remove the hard parts of asparagus and make it 3cm long. Cut the onion into 2cm cubes.
2
Before boiling the spaghetti, boil asparagus and onions in boiling water with salt. After 1 minute, add the spaghetti and boil until slightly firm. (Guideline: Approximately 1 minute before the displayed time. It is boiled for 9 minutes here.)
3
Place the Genovese sauce in a bowl.
4
Add boiled spaghetti, asparagus and onions to a bowl and tangle them, then add Parmesan cheese and mix.
5
Serve it on a plate and pour A on it and it's done.
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]
- Spaghettidi Czech No. 7 Ringuine
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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