Today’s recipe for a surf and turf first course: venere pasta with asparagus and prawns.
The black pasta made with venere rice is a type of wholemeal pasta rich in fiber, phosphorus, and protein. The dark brown/black color is due to the presence of a part of venere rice flour. Today we will combine this type of pasta with asparagus and prawns to create a dish rich in flavors and aromas.
And, since we eat with our eyes first, the combination of colors is also very beautiful and vibrant, the dark pasta, the brilliance of the green asparagus, and the orange of the prawns create a painting on our plate.
Preparing venere pasta with asparagus and prawns is very simple, the only slightly tedious part is cleaning the prawns, tedious but not difficult following my instructions.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, All Seasons
Ingredients for 4 people
- 2 cups pasta (venere)
- 10 oz prawns
- 14 oz asparagus
- 1 clove garlic
- 1 bunch parsley
- to taste olive oil
- to taste salt
- 3.4 fl oz white wine
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Immersion Blender
- 1 Pot
Let’s Prepare Venere Pasta with Asparagus and Prawns Together
First of all, let’s take care of the asparagus, cut the harder final part and boil them in plenty of water until they are soft but not too much to break apart, then drain them. Cut the tips and set them aside, cut a part of the stem into small pieces and set them aside while the final part can be blended with an immersion blender by adding a little cooking water (do not throw it away because we will use it to cook the pasta).
While the asparagus is cooking, clean the prawns, mine are already without heads, I had them removed at the fish market. Take a prawn, bend it and count the third junction line, insert a toothpick and pull upwards moving the wooden stick a bit. This way the gut will come out. Repeat for all the prawns.
Wash and dry very well a bunch of parsley, peel a clove of garlic, and finely chop them together with a knife.
In a non-stick pan with high edges pour the olive oil and the chopped garlic and parsley, let it heat slightly then add the prawns.
Let it cook for three or four minutes and pour the white wine, let the alcohol evaporate then turn off the heat and remove the prawns leaving the sauce inside the pan.
Put the asparagus pieces and tips in place of the prawns, turn the heat back on and let the asparagus flavor for a minute.
In the same asparagus cooking water, cook the pasta, when there are three or four minutes of cooking left, drain it into the pan with the asparagus and continue cooking by adding a ladle of pasta water.
When the pasta is cooked, pour the pureed asparagus cream and stir, then add the prawns again and mix.
A Curly Recommends
If you want, you can ask your fishmonger to clean the prawns for you, but after the first two, you’ll get the hang of it, and it will be very simple. In case your prawns have heads, you can choose to leave them on or remove them by simply cutting at the junction with scissors.
