I propose you a pasta with a sauce based on vegetable waste. That is, those parts of the commonly used vegetables that we usually throw, or we do not know how to reuse, if not to make a broth or a minestrone.
In this case, I had some green asparagus stalks, the outer leaves of a cauliflower (large and hard!), the green tops of a spring onion and two types of pasta to finish, single-grain macaroni and wholemeal penne rigate.
Here's how these leftovers have turned into a tasty first course.
In this case, I had some green asparagus stalks, the outer leaves of a cauliflower (large and hard!), the green tops of a spring onion and two types of pasta to finish, single-grain macaroni and wholemeal penne rigate.
Here's how these leftovers have turned into a tasty first course.
Ingredients for 4 people
32o gr of mixed pasta
10 stalks of green asparagus
7-8 cauliflower leaves
3 spring onions (green leaves only)
1 cucchaino of rice miso
Cold water (preferably with a little ice)
zest of 1/2 organic orange (zest)
1 teaspoon ginger
1 pinch of chilli pepper
extra virgin olive oil, salt and pepper
flowers to decorate
Preparation
Wash the cauliflower leaves.
Put them in a high-sided pan with plenty of water and a pinch of coarse salt. Bring to a boil and cook for 10 '.
Prepare a basin of water with ice. Drain the leaves (without throwing away the water, with which we will cook the pasta) and put them in the bowl of water and ice. In this way, with a technique that is said to whiten, we will keep the beautiful bright green of the leaves, which is heat-sensitive, that is, with the heat it tends to become a little palatable green-brown.
(... but if you don't care about aesthetics, you can skip this step;)).
Drain the leaves again after a few minutes and put them in a blender together with a pinch of chilli powder, 3 tablespoons of extra virgin olive oil and half a ladle of cooking water. Blend until you get a homogeneous cream, which you will keep aside.
Put the saucepan of the cauliflower leaves on the stove again.
Clean the asparagus stalks with the help of a potato peeler. Then cut them into fairly thin rings. Slice the spring onion leaves. Put both vegetables in a wok with 2 tablespoons of extra virgin olive oil, ginger and orange zest. Brown for about 15 ', turn off the heat and stir in the miso, mixing well.
When the water boils throw away the pasta, taking care to check the cooking times of all the types you have available. Drain the pasta al dente, pour it into the wok that you have already put back on the fire, together with the onion and asparagus and 1 ladle of pasta cooking water. Continue cooking the pasta in the wok for 5 minutes, or until it is cooked to the right point. Serve hot with the sauce of cauliflower leaves, pepper and a few flower petals.
