Tortiglioni Rigati with Ricotta Arugula Sauce & Grilled Asparagus
30 min
Veggie
27333
For 2 Portions
250 g
green asparagus
160 g
tortiglioni
150 g
ricotta
30 g
arugula
30 g
pine nut
15 g
Parmesan
1
lemon
60 ml
water
2 tbsp
olive oil
1 pinch(es) of
chili flake
salt
pepper
1. All set?
2. Cook tortiglioni rigati according to package instructions. Reserve some pasta water when draining.
3. Meanwhile, grate Parmesan.