Mezzi rigatoni with creamed asparagus

: 15′

: 20′

: Facile

: Riviera Ligure di Ponente Vermentino


Trim off the woody base of the asparagus and slice the rest into rounds, leaving a few tips whole for garnish.

Heat the olive oil in a frying pan and sauté the whole garlic cloves.Add the asparagus, Salt and pepper and  cook for 10 minutes,adding a little broth every so often. When the asparagus is tender, remove the garlic and  the whole tips. Discard the garlic and reserve the whole tips. puree the remaining asparagus together with the cream. Return the saucein the frying pan.

Bring a large pot of salted water to a boil and cook the pasta.Drain and  transfer to the pan with the sauce. Sauté for a few minutes then serve hot, garnished with the asparagus tips.


14 oz (400 g) Delverde mezzi rigatoni

About 10½ oz (300 g) asparagus

1/3 cup (80 ml) heavy cream

2/5 cup (100 ml) vegetable broth 

4 tbsps extra-virgin olive oil

2 garlic cloves

Salt and pepper