Orecchiette with asparagus, spinach, sultanas and ricotta sauce

stampa
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
30'

 Barilla Orecchiette
 
350 g  
 Barilla ricotta sauce
 
1 jar  
 onion, finely chopped
 
1/2  
 asparagus, chopped and tips kept separate
 
2 bunches  
 English spinach, roughly chopped
 
1 bunch  
 sultanas
 
1/3 cup  
 salted ricotta, grated
 
60 g  
 Extra virgin olive oil
 
 
 Rock salt, for pasta water
 
 
 Sea salt and pepper, to taste
 
 

1

In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
 

1

Drop the Barilla orecchiette into the water and stir. Cook according to the instructions on the pack.
 

1

Meanwhile, in a large fry pan, heat a little oil. When hot, cook the onions until golden, then add the asparagus (without the tips) and cook for 2 to 3 minutes. Season with salt and pepper, to taste.

1

Add spinach and sultanas and cook for 2 to 3 minutes, then add the Barilla ricotta sauce and bring to a simmer.

1

A few minutes before draining the pasta, add the asparagus tips to the water.

1

Drain the pasta 1 minute before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

1

Serve with salted Ricotta and a drizzle of extra virgin olive oil.

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