Biavetta with tomatoes and asparagus
Very delicate Italian pasta prepared in a sweet sauce based on cherry tomatoes with the addition of steamed crunchy asparagus and Parmesan.
Preparation: 20 min
Easy
Preparation: 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 350 g cherry tomatoes
- 1 g sodium bicarbonate
- 200 g pasta
- 1 g chili flakes
- 350 g vegetable stock - CVR
- 100 g Onion, raw
- 8 g garlic
- 1 g salt
- 2 g salt
- 350 g asparagus, raw
- 80 g Cheese, Parmezan
- 70 g Oil, olive
Method of cooking:
- Add 80 grams of Parmesan cheese cut into smaller pieces to the bowl. Chop for 20 seconds at a speed of 20 rotations. Using the spatula, transfer the contents to a small bowl and set aside.
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