The half rigatoni with light asparagus cream is a quick and complete dish, containing all the necessary nutrients for a full meal.
More than just a first course, it is a complete meal given the consistency of the ingredients, the cream is made of asparagus cooked and then blended together with cannellini beans to add body and creaminess to the asparagus.
The half rigatoni with light asparagus cream allows us to consume carbohydrates + proteins + fibers in a single dish, the perfect recipe for those following a healthy diet and have limited time for meal preparation.
Ideal for vegetarians or vegans to incorporate proteins.
With this recipe, you will take just a few minutes if you use canned pre-cooked cannellini beans; you can prepare the dressing while cooking the pasta.
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- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5 1/3 oz half rigatoni
- 1 lb 1.6 oz asparagus
- 1 cup canned drained cannellini beans
- 2 tbsp extra virgin olive oil
- 1 clove onion
- to taste salt
Tools
- Blender
Steps
Clean the asparagus by removing the hard stem, wash them, and cut them into small pieces.
In a pan pour the 2 tablespoons of extra virgin olive oil and the finely chopped onion, let it gently wilt and then add the chopped asparagus.
Season with a bit of salt, add a scant glass of hot water, and let cook for 10 minutes.
Pour the cooked asparagus into the blender jug along with the drained cannellini beans.
Blend until you obtain a smooth and homogeneous cream.
Dress the pasta with the cream, adding a splash of pasta cooking water if necessary.
The half rigatoni with asparagus cream is an economical dish that will delight your palate with flavor, satiety, and happiness!
