500 g of GALLO piñones
150 g of GALLO pesto sauce
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
Peel and finely chop the scallions and garlic. Clean, remove the bottom part of the asparagus and chop them. Chop the dry tomatoes.
Heat the vegetable stock.
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.
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.
Before serving add Gallo’s pesto sauce and the parmesan cheese, stirring to mix them.
Serve immediately, and if you want the pasta a little bit more soupy, add some more stock and stir.