SUMMER ZEST GIRASOLI
INGREDIENTS
- 1 Pack Of Ricotta, Spinach & Lemon Zest Girasoli
- 100 g Asparagus, Chopped
- 1 Tbsp Olive Oil
- A Few Radishes, Sliced
- Extra Lemon Zest (Optional)
- Salt & Pepper (To Taste)
METHOD
Sauté the asparagus:
◯ Heat 1 tbsp olive oil in a frying pan over medium heat.
◯ Add 100g chopped asparagus and sauté for 3–4 minutes until just tender.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Girasoli and simmer for 2 minutes.
◯ Drain well.
Finish the dish:
◯ Toss the warm Girasoli with the sautéed asparagus.
◯ Top with thinly sliced radishes and a little extra lemon zest, if you like.
◯ Season to taste and serve.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Ricotta, Spinach & Lemon Zest Girasoli
- 100 g Asparagus, Chopped
- 1 Tbsp Olive Oil
- - A Few Radishes, Sliced
- - Extra Lemon Zest (Optional)
- - Salt & Pepper (To Taste)
METHOD
Sauté the asparagus:
◯ Heat 1 tbsp olive oil in a frying pan over medium heat.
◯ Add 100g chopped asparagus and sauté for 3–4 minutes until just tender.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Girasoli and simmer for 2 minutes.
◯ Drain well.
Finish the dish:
◯ Toss the warm Girasoli with the sautéed asparagus.
◯ Top with thinly sliced radishes and a little extra lemon zest, if you like.
◯ Season to taste and serve.