Gluten-free Penne rigate “Le Veneziane” with asparagus.
Course
Main Dish
Cuisine
Italian
Servings
Prep Time
4
people
10
minutes
Cook Time
15
minutes
Servings
Prep Time
4
people
10
minutes
Cook Time
15
minutes
Ingredients
250
g
Le Veneziane Penne
500
g
of asparagus
1
Tbsp
olive oil
1
small onion
150
g
cooked ham cut into cubes
1
glass
of white wine
1
Tbsp
Salt
grated parmesan cheese
Instructions
Clean the asparagus and boil it in salted water. Once cooked, drain and cut into small pieces.
Chop the onion and fry in some olive oil until slightly golden in colour.
Add chopped ham to the onions and stir it, add the white wine and cook to reduce by half.
Take a large pot, fill it with water and bring to a boil. When the water boils add the salt, cook the pasta as per instructions on the packet.
Once pasta is cooked, drain and pour into the pan with asparagus and ham mixture.
Serve straight away with some grated parmesan cheese on top. “Bon appetit!”