By Chef Lippe
Serves 4 people
1 bunch of fresh asparagus
1 pound dry of spaghetti
1 bunch of fresh parsley
¼ cup of walnuts
1 clove whole garlic
1/2 cup white wine
5 leaves of fresh basil
¼ cup of Pecorino Fogli di Noce
Wash the parsley and place in the bowl of food processor, add about 6 nuts, basil leaves, 2 tablespoons of pecorino fogli di noce cheese grated, salt, pepper and olive oil to taste, mix all together and place in the refrigerator.
Wash and cut the ends from the bottoms off the asparagus, boil them in the “spaghettiera” (you can cut tips off asparagus and blanch while cooking stems for the 10 minutes if you do not have a spaghettiera) with the tips out of the water for about 10 minutes, cool them down by dipping them in ice water and then cut into 3 parts, setting the tips to the side.
Cook your pasta to al dente. While this is cooking, in a large pan brown a crushed clove of garlic and add the asparagus pieces and cook on medium heat until warm, finally add the more delicate tips, deglaze with white wine and add the chopped walnuts, salt and pepper to taste.
Mix pasta with asparagus sauce, pesto and remaining chopped walnuts. Sprinkle with grated Pecorino Fogli di Noce cheese and serve hot.