Creamy pasta

with asparagus, dry tomato and basil



500 g of GALLO piñones

150 g of GALLO pesto sauce

4 scallions

1 bunch of asparagus

100 g of dry tomato

1 glass of white wine

2 garlic cloves

1 litre of vegetable stock

150 g of parmesan cheese, grated

Extra virgin olive oil



Step 1

Peel and finely chop the scallions and garlic. Clean, remove the bottom part of the asparagus and chop them. Chop the dry tomatoes.

Step 2

Heat the vegetable stock.

Step 3

In a pot add the scallions with a littleoil over a medium heat and cook until slightly golden, then add the chopped garlic and tomato and stir for a couple of minutes. Add the wine and let it evaporate.

Step 4

Add Gallo's piñones pasta on top of the sauce and stir. Add the asparagus and a little stock. Add the stock little by little, stirring until the pasta is al dente. Try it and add salt to taste.

Step 5

Before serving add Gallo’s pesto sauce and the parmesan cheese, stirring to mix them.

Step 6

Serve immediately, and if you want the pasta a little bit more soupy, add some more stock and stir.

You may

be interested in