Penne rigate without gluten with asparagus and pekorin

Asparagus and pasta in combination? Perfect!


Ingredients for 4 persons:

– 350 g Penne rigate Barilla gluten-free
– 200 g tomatoes
– 200 g ash peaks
– 100 g of pineapple cheese
– 40 g of black onion
– 30 g extra-virgin olive oil
– Salt and pepper


Finely chop the onion. Cut asparagus peaks in length. In the non-sticky frying pan, heat the olive oil on a medium-high heat. Add chopped onions and asparagus tips and carefully tighten.

Cut tomatoes into slices in length and split them with a fork. Add tomatoes to the fried mixture. Sprinkle salt and fry for 10 minutes.

Cook the pasta in a large saucepan of salted boiling water a little. During this time, melt the bakery in the bowl, add a little bit of water from the pasta and a little bit more pruning of ground black pepper. Stir well and get a smooth mixture.

When the pasta is “al dente”, fry it. Mix it with vegetables in the dish and mix well. When you take off the fire, add the bakery and serve.