Orecchiette with green asparagus, sun dried tomatoes, goat's cheese and pine nuts
1 person
00h 18
Ingredients
- 180 g orecchiette
- 8 sun dried tomatoes in oil
- 80 g crumbled goat’s cheese
- 100g green asparagus
- ½ clove of chopped garlic (optional)
- 20 g toasted pine nuts
- 1 tablespoon ol
Method
- Cook the pasta in the microwave, inside the PastaCooker for the time recommended on the packaging.
- Once cooked, drain and cool with cold water to stop the cooking and drain again.
- Remove the hard part of the asparagus and cut it into 1 or 2 cm pieces.Heat up 1 tablespoon of oil and sauté them for 2 minutes.Add the chopped garlic, sauté for a few seconds more and remove from heat.
- Cut the sun dried tomato into strips and the cheese into small cubes.
- Place the pasta and other ingredients inside the Salad Shaker and season with salt, pepper, the olive oil and the vinegar.Cover and shake the Salad Shaker for a few seconds.
- Quickly serve.
- Tip! Add chopped black olives if you like. If you prefer, you can replace the orecchiette with another kind of pasta.