Del Ghiottone's Integral Orecchiette
Recipe first for 4 people based on Asparagus with tomato - cooking method pan to boil.
Preparation:
Preparation: Cut the ham first into thick slices and then into strips. Clean the mushrooms and cut them into thin slices. On the side, peel and crush a clove of garlic: brown it in a pan with the oil. Add the ham and the mushrooms: salt lightly and sauté over high heat for 3 minutes. Wash the cherry tomatoes and cut them into 4 wedges: pour them into the pan. After 5 minutes, add the drained chickpeas, the chopped asparagus and cook the sauce for another 3 minutes. Boil water in a saucepan and salt it lightly. Pour in the orecchiette and, when cooked, drain and toss them in the pan, adding the chopped parsley and grated cheese. Season well and serve.
Ingredients:
Ingredients: 350 G Wholemeal Orecchiette Pasta - 150 G Cooked Asparagus - 60 G Canned Chickpeas - 180 G Champignon Mushrooms - 50 G Cooked Ham - 150 G Cherry Tomatoes - 4 Tablespoons Extra-virgin Olive Oil - 80 G Grated Parmesan Cheese - 1 Tuft of Parsley - 1 Clove of Garlic - Salt
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