Spaghetti with asparagus and almonds
Spaghetti con asparagi e mandorle
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For 4 people:
350 g spaghetti
300 grams of asparagus tips
60 g almonds
50 gr of margarine
1 handful of nutritional yeast
salt and pepper to taste.
Put a little water in a pan, Cook the asparagus.
Once cooked, remove the stem.
Put on the heat a skillet with margarine, soon begins to Saute add the almonds and brown them on low heat, remove them with a slotted Turner and put them in a bowl.
Cook the spaghetti al dente.
Combine asparagus tips to margarine which were cooked almonds.
Cook over a medium heat and with a lid on, adding water if necessary.
Season with salt and freshly ground pepper.
Then refit the almonds in same condiment and as soon as the spaghetti is cooked, drain them (taking a little of the cooking water) and overthrow them in the pan.
Complete with a sprinkling of nutritional yeast, stir to season to taste everything, joining again, if needed, of the cooking water.
Transfer to a serving dish.
Ricetta tratta da "La cucina vegetariana", Libro della casa 2003.
(Thanks to Uncaged)
