Waste not, want not … thus, if there was enough Vignarola left over the next day (see yesterday’s post … why not use it for a pasta dish?
Here are the vignarola leftovers, to which I shall add, also left over, some steamed asparagus:
Keep some grated parmesan cheese to one side …
Follow the cooking instructions on the packet for cooking the pasta, bearing in mind that this time, we do not have a sauce that the pasta will be able to ‘absorb’ too much. The best thing to do with most pasta is to drain it and then finish cooking it in the saucepan with the sauce in it — that way, it aborbs the taste of the sauce. Repeat, this time the pasta will merely be ‘coated’ with the sauce — hence you shall have to drain it for the full cooking time instructed on the pasta.
While the pasta is cooking, assemble all the ingredients into a saucepan (leaving the asparagus tips for later) and heat them up.
Towards the end of the pasta’s cooking time, add a bit of the cooking water to the vegetables and transfer the lot to a serving dish.
Drain the pasta directly into the serving dish ….
I’m feeling hungry just looking at this …
A crown of asparagus tips to surround the warmth of the pasta alla vignarola. Enjoy!