Orecchiette with pistachios, asparagus and lemon.


Orecchiette with cream of asparagus, pistachios and lemon to colour your summer days with flavour. Try it!

Portion: 4 people
Time: about 30 minutes


400 g orecchiette
50 g shelled pistachios
*1 handful of chopped pistachio
1 bunch of asparagus
50 g grated Parmigiano Reggiano cheese
1 spoon lemon juice
peel of 1/2 untreated lemon
some parsley leaves
1/4 clove of garlic
extra virgin olive oil (EVO)
salt and pepper to taste.


Boil a large pot with salted water for the pasta.
Cut away the white part from the asparagus then put them in the boiling water. When they are tender, drain them then cool them under running water.
Put the asparagus tips aside and cut the stalks into little pieces.
Blend the pieces in a mixer along with grated Parmesan, lemon peel, and pistachios and, if you wish, garlic clove and some parsley leaves, until you have a homogenous cream. Then add lemon juice and a bit of extra virgin olive oil, salt and pepper and blend again for one minute.
Put the orecchiette in the boiling water and heat the cream of asparagus in a large non-stick frying pan over a low flame.
Drain the orecchiette and stir fry them in the pan together with the cream, ladling out cooking water bit by bit until you have the right creaminess, then add the asparagus tips. Distribute on the plates and then sprinkle chopped pistachio over.

Your orecchiette are ready to be served!