The creamy asparagus pasta with smoked provola is a simple first course born from the desire to bring something tasty, quick and seasonal to the table.
Asparagus, with their delicate and slightly sweet flavor, are the perfect protagonists right now. I chose to use them without waste, turning them into a silky cream that naturally coats the pasta. To complete the dish, smoked provola gives a more intense and savory note that creates a truly irresistible contrast.
It’s an easy vegetarian recipe, ready in a short time but capable of surprising: few ingredients, a perfect balance of flavors and a creamy texture that wins you over on the first bite.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
📝 INGREDIENTS
A few seasonal ingredients for a creamy, simple and flavorful first course.
- 18 oz fresh pasta (such as trofie or strozzapreti)
- 1 bunch asparagus
- extra virgin olive oil
- 1 clove garlic
- to taste chili pepper ((or black pepper))
- 2-3 tbsp water (cooking water)
- salt
- Parmesan (or Pecorino)
🍳 TOOLS
You only need a few kitchen tools to prepare this creamy pasta easily and quickly.
- 1 Pot
- 1 Pan
- 1 Immersion Blender
🍳 METHOD
🌿 1. Prepare the asparagus
Start by cleaning the asparagus: remove the hard bottom part of the stalk and, if necessary, peel the outer part slightly.
Boil them in salted water until tender.
👉 Don’t discard the cooking water: you’ll use it to cook the pasta and add extra flavor.
🔪 2. Cut and separate the asparagus
Drain the asparagus and separate the tips, which you’ll keep aside for the finish.
Chop the remaining stalks into pieces.
🍳 3. Sauté in the pan
In a pan, heat a drizzle of oil with a clove of garlic and a pinch of chili pepper.
Add the chopped asparagus and let them flavor for a few minutes.
Add 2-3 tablespoons of the cooking water and let it reduce slightly.
🥣 4. Make the asparagus cream
Transfer the asparagus to the blender and blend until you get a smooth, velvety cream.
🍝 5. Cook the pasta
Cook the pasta in the same water used for the asparagus to preserve all the flavor.
Drain it al dente.
🧀 6. Toss
Put the pasta in the pan, add the asparagus cream and diced smoked provola.
Stir well until you obtain a creamy texture.
🧀 7. Finish the dish
Add a sprinkle of Parmesan (or Pecorino) and toss for a few more seconds.
🌿 8. Final touch
Turn off the heat and add the reserved asparagus tips.
Serve immediately, hot and creamy.
