:: Ingredients ::
Ingredients for 4 people:
- 300 g pasta or gnocchi
- 2 Figueres purple onions
- 1 bunch of green asparagus
- 200 g pumpkin
- 5 tbsp Port wine bittersweet
- 2 garlic cloves
- Parsley, salt, black pepper
- Extra virgin olive oil
:: Preparation ::
Cook the pasta or the gnocchi according to packet instructions. Set aside.
In a wide pan with a little oil, soften the julienne onion, seasoning with a little salt.
Add the sliced green asparagus. Cook about 7-8 minutes.
Add the pumpkin cut into bite-size pieces which has already been cooked for about 5 minutes in the microwave at full power, with a little oil. de aceite. Salt and pepper to taste.
Cook everything for about 5 more minutes. Set aside.
Stir-fry the sliced garlic in this wide pan, with a few drops of oil. Add the reserved pasta and the vegetables, and mix well everything.
Pour the Port wine bittersweet, mix again, turn off the heat and sprinkle, if you like, with chopped parsley. Serve.
NOTE: To cook the gnocchi, bring plenty of water for the time indicated on the package. When the gnocchi floats to the top it’s ready, it is a short cooking time.
** Asparagus and pumpkin should not be overcooked, to preserve their contrasting textures.
** tbsp = tablespoon
For celiacs: make sure all ingredients are gluten free.
Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets