Gluten Free Spaghetti with Asparagus, Pecorino Romano and Peperoni Cruschi
Credited to: Rummo
Kcal:
Difficulty: More of a challenge
Serves 3
15 mins cooking time
Ingredients
- 380g Rummo Gluten-Free Spaghetti No. 3
- 500g fresh asparagus
- 1 clove garlic
- 40g pecorino romano, grated
- Extra virgin olive oil, as needed
- Salt and pepper, to taste
- 20g Peperoni Cruschi
Method
- Wash the asparagus and remove the woodiest part at the bottom of the stalk. Remove the fibrous outer layer of the stalks with the help of a potato peeler.
- Blanch the asparagus for a few minutes in salted boiling water with the peeled garlic clove until tender but still green. You will use the cooking water later to boil the pasta.
- Carefully moderate the amount of salt you use in the water, as the pecorino used to make the emulsion with the asparagus is quite salty, and you want to keep the flavours balanced.
- Cut the top half off of the boiled spears, slice them in half lengthwise, and set them aside for later use.
- Use the remaining pieces to make the emulsion, by blending them with a couple spoonfuls of the cooking water, extra virgin olive oil, the boiled garlic, a pinch of salt, and the grated pecorino romano until you have a velvety cream. Set aside.
- Cook the spaghetti in the cooking water, draining them directly into a wide sauté pan where you have carefully tossed the sliced asparagus spears in olive oil with salt and pepper to taste. Add in the emulsion too, and toss. The cheese in the emulsion will melt in the heat of the spaghetti resulting in a creamy consistency that perfectly binds to the pasta uniting all flavors and ingredients.
- Plate the spaghetti, adding crumbled Peperoni Cruschi on top for added colour, crunch and flavour.
