INGREDIENTS
- Rigatoni
- Asparagus
- Cherry tomatoes
- Burrata
- Fresh spinach
- Arugula
- Basil
- Pine nuts
- Lemon
- Parmesan cheese
- Cherry tomatoes
- Parsley
- Salt & pepper
- Olive oil
RECIPE
- Mix some spinach, arugula, basil, parmesan cheese, pine nuts and olive oil in a blender. Tase and season with salt & pepper
- Bring some water to a boil, add salt and cook the rigatoni
- In another pot, blanch the aspargus for 3 minutes in boiling salted water
- Drain the pasta and add the sauce immediatly so it stays warm. Add the asparagus and cherry tomatoes and top it of with some burrata and parsley