Colorful roasted caramelized veggies meets a delicious al dente pasta garnished with lovely extra virgin olive oil, ricotta salata, and fresh Italian parsley. Vibrant flavors and varied textures makes this dish a delight to the pallet.
Colorful roasted caramelized veggies meets a delicious al dente pasta garnished with lovely extra virgin olive oil, ricotta salata, and fresh Italian parsley. Vibrant flavors and varied textures makes this dish a delight to the pallet.
300 g spaghetti pasta
1 bundle Asparagus washed and cleaned
2 cups multi-colored cherry tomatoes
1 clove garlic
4 cipolline onions
2-3 tbsp. E.V.O. oil
2 sage leaves
1 tsp dried oregano
Crushed sea salt and fresh cracked pepper to taste
Garnish:
2 Tbsp fresh chopped Italian parsley
1 handful pistachio crushed
40 g grated ricotta salata
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