USA
RECIPES
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Delverde® Bucatini with Creamy Saffron and Crispy Asparagus -
Delverde® Spaghetti with artichokes and eggplants -
Delverde® Conchiglioni Giganti with Peas and Carrots -
Delverde® Whole Wheat Fusilli with Green Beans and Squash -
Delverde® Whole Wheat Linguine with Favas -
Delverde® Mezzi Rigatoni with Creamed Asparagus -
Delverde® Orecchiette with Saffron Fennel and Baby Spinach -
Delverde® Whole Wheat Penne Rigate with Creamy Peppers -
Delverde® Penne Rigate with Gorgonzola and Pistachios -
Delverde® Spaghetti with Tomatoes and Roasted Pepper -
Delverde® Spaghetti with Parsley and Pecorino -
Delverde® Tagliatelle with Pesto and Cherry Tomatoes -
Delverde® Whole Wheat Spaghetti with Tomato Sauce -
Delverde® Farfalle with Zucchini and Pesto
Delverde® Mezzi Rigatoni with Creamed Asparagus
INGREDIENTS
• 1 lb Delverde® Mezzi Rigatoni
• 1 ½ asparagus
• ½ cup heavy cream
• ¼ cup vegetable broth
• 4 tbsp extra-virgin olive oil (we recommend Lucini® Premium Select Extra Virgin Olive Oil®)
• 2 garlic cloves
• salt and pepper
Trim off the woody base of the asparagus and slice the rest into rounds, leaving a few tips whole for garnish.
Heat the olive oil in a frying pan and sauté the whole garlic cloves.
Add the asparagus, salt and pepper and cook for 10 minutes, adding a little broth every so often.
When the asparagus is tender, remove garlic and whole tips.
Discard the garlic and reserve the whole tips.
Puree the remaining asparagus together with cream.
Return the sauce to frying pan.
Bring a large pot of salted water to a boil and cook Delverde® Mezzi Rigatoni according to package directions.
Drain and transfer the pasta to the frying pan with the sauce.
Sauté for a few minutes and serve hot, garnished with the asparagus tips.
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