Mezzi Paccheri con Crema di Asparagi e Mascarpone
Directly from our hometown in the north of Italy, today we present a creamy and luxurious pasta recipe, featuring the outstanding quality of the Mezzi Paccheri Verrigni from the beautiful Roseto degli Abruzzi.
Mezzi Paccheri with Cream of Asparagus and Mascarpone
Step 1
Boil salted water in a big pot and toss the Mezzi Paccheri in. Follow the cooking time printed on your pasta; Verrigni’s Paccheri have a 14 minutes cooking time for “al dente”. Then drain the pasta. In a separate pot boil lightly salted water and toss asparagus in. Then drain them and keep them covered.
Step 2
While pasta is cooking, medium heat heavy cream, butter and fresh Mascarpone all together. Correct with salt and pepper. Medium heat for 5-7 minutes. Then chop asparagus in ½ inch pieces, and mix them in the cream.
Step 3
Mix pasta and cream together, serving it with a drizzle of the finest EVOO and a pinch of smoked salt on top! ENJOY!
Ingredients (4 ppl)
1 lb Paccheri Means
½ lb fresh Asparagus
1 tbps butter
½ pint heavy cream
8 oz fresh Mascarpone
Salt and pepper to taste
Smoked salt to garnish
Suggested products for this recipe
The superior quality of Verrigni pasta comes from the grinding of the finest wheats available by hand with stone millstones, and the water of Gran Sasso. Imported from Abruzzo, Italy.
By D’Orazio
Our top quality EVOO, is a monocultivar EVOO from the Simone olives. Lingering hints of both herbs and fruit with a surprisingly spicy aftertaste. Excellent with fruit, vegetables, meat, and fish filet.