Passatelli with asparagus, goat cheese, and sausage
According to tradition, passatelli should be eaten strictly in broth, but over the years more and more recipes have emerged that serve them dry, dressed with a variety of combinations. For example, have you ever tried them with an asparagus, goat cheese, and sausage cream?
This first course creates a perfect balance of flavors, a blend of intensity and delicacy that will certainly make you not miss passatelli in broth. Let’s get started and find out how to make this recipe!
HOW TO MAKE PASSATELLI WITH ASPARAGUS, GOAT CHEESE, AND SAUSAGE!
Ingredients for 4 people
- 2 bunches of asparagus
- 1 shallot
- Extra virgin olive oil
- Pepper
- 60 g of aged goat cheese
- 2 packs of Passatelli Pasta Fresca Rossi
- Sausage
Preparation
- Let's start with the asparagus. Wash them well and remove the toughest part of the stem using a vegetable peeler. Boil them in water for 15 minutes and drain.
- Now cut them into pieces (keeping some tips for plating) and sauté them together with the shallot.
- Next, the sausage: remove it from its casing and crumble it with a fork. Cook in a pan with a drizzle of extra virgin olive oil until slightly crispy.
- Meanwhile, cook the passatelli, drain them, and toss them in the pan with the asparagus and sausage. Finish with a sprinkling of goat cheese.