Pasta with Asparagus, Parmesan & Lemon

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A brown plate of raw cannelloni pasta with fresh red tomatoes and lemon on a dark-blue background

Pasta with Asparagus, Parmesan & Lemon

Ingredients – Serves 4

Method

Heat 10 ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 minutes or until it gets translucent. Add the garlic and rosemary, and cook for 1 minute. Tip in the tomatoes and sugar, and simmer for 25 mins.

Grate the lemon’s surface and squeeze out the juice. Clean the asparagus and cut them into chunks, leaving the tips whole. In a pan, heat part of the oil together with the lemon zest, then add the asparagus stalks and sauté for a few minutes.

Add the lemon juice, asparagus tips, salt and pepper.

In the meantime, boil the pasta and drain it al dente directly into the vegetables: stir by adding a little cooking water at a time and the remaining oil.

Serve with Grana Padano flakes.

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