Pasta with agretti and cream of asparagus and cannellini beans
Instructions
Slice the asparagus into rounds; leave the tips whole.
Pour 2 tablespoons of extra virgin olive oil into a nonstick pan, add a clove of garlic and the asparagus.
Cook for 2–3 minutes over high heat, add salt and pepper, a small cup of water, and continue cooking for 5 minutes.
Remove the garlic, transfer the asparagus to a tall jug, and add the drained cannellini beans, the cashews, the juice of ½ lemon and the grated zest, 2 tablespoons of extra virgin olive oil, and the mint.
Blend the ingredients until smooth, season with salt and pepper; add a little cold water if necessary.
Pour 2 tablespoons of extra virgin olive oil into a pan, add the garlic and, after a few moments, the agretti, season with salt and pepper, and cook for about 3–4 minutes.
Cook the pasta in plenty of boiling salted water, drain, and toss with the asparagus cream and agretti; add toasted cashews to taste and serve.
