Gluten-free Penne rigate “Le Veneziane” with asparagus.
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
  • 250g Le Veneziane Penne
  • 500g of asparagus
  • 1Tbsp olive oil
  • 1 small onion
  • 150g cooked ham cut into cubes
  • 1glass of white wine
  • 1Tbsp Salt
  • grated parmesan cheese
Instructions
  1. Clean the asparagus and boil it in salted water. Once cooked, drain and cut into small pieces.
  2. Chop the onion and fry in some olive oil until slightly golden in colour.
  3. Add chopped ham to the onions and stir it, add the white wine and cook to reduce by half.
  4. 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.
  5. Once pasta is cooked, drain and pour into the pan with asparagus and ham mixture.
  6. Serve straight away with some grated parmesan cheese on top. “Bon appetit!”