1 package of Wholemeal Ridged Plumas
1 bunch of asparagus
200 g of sliced mushrooms
2 garlic cloves, chopped
Ground black pepper
30 g of toasted almonds
Boil the plumas following the package instructions and add a pinch of salt. Strain and save a little cooking water. Let cool and dress with salt, pepper and a little olive oil.
Prepare the vegetables: chop the garlic, slice the asparagus and dice the courgette. Sauté the asparagus for a few minutes and then add the garlic and courgette. Add the mushrooms.
Mix the vegetables with the pasta and stir well to mix thoroughly. Add the toasted almonds on top. Tip: A little cheese will add flavour and protein to the dish.