4 leaves of arugula (pappardelle)
1 cup of tomato puree (passata)
Salt and black pepper to taste
Olive oil for serving
100g of blanched asparagus
4 leaves of arugula (pappardelle)
1 cup of tomato puree (passata)
Salt and black pepper to taste
Olive oil for serving
100g of blanched asparagus
Fold each leaf of pappardelle in half
Fold again to form a strip
Cut into three 9x9cm squares
In a non-stick skillet, cook the pappardelle squares on both sides. Reserve
On a plate, spread a layer of tomato puree and season with salt and pepper
Drizzle with olive oil and mix
Top with a pappardelle square, then add asparagus
Finish with another pappardelle square
Repeat the process until all ingredients are used.
