Zigrinate with Asparagus
Ingredients:
-500g(17.63 oz) of (Zigrinate egg pasta)
-500g(17.63 oz) of asparagus
-400g(14.11 oz) tomato puree
-400g(14.11 oz) of broth (water + 1 Knorr cube)
-1 big onion
-Salt and pepper
Preparation:
1) Remove the white (final) part of the asparagus. Cut the asparagus still tied into cubes, wash them in a colander.
2) Fry the chopped onion in a pot for a few minutes and then add the chopped asparagus. Add salt and pepper, stir and cover with a lid.
3) In a small saucepan, put the water and 1 Knorr cube to boil.
4) Every once in a while add some broth in the pot with the asparagus. The asparagus pan should always have a little bit of liquid of the broth, so keep an eye on it. Stir and cook at medium heat for 35 minutes.
5) Put the water for the pasta in a large saucepan with 2 tablespoons of salt.
6) In the saucepan with the asparagus, add the tomato puree and cook for another 10 minutes. Add a little wine towards the end when everything becomes a bit thick.
7) Cook the egg pasta/Zigrinate, drain it and add it the asparagus sauce.
Buon Appetito!!