Millerighe Pasta with Asparagus & Speck

SERVE 2

• 1 cup (200 grams) of Rummo Rigatoni Pasta
• 2 tablespoons of Bio Orto Extra Virgin Olive Oil
• 1/2 Agromonte Asparagus Spread
• 4 Asparagus cut in small pieces.
• 1 thick slice of Speck cut in small pieces.

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat and add the asparagus.
3. Let the Asparagus cook for about 15 minutes adding some cooking water.
4. Add the Speck and let it brown for about 10 minutes at low-medium heat.
5. Last, add the Agromonte Asparagus cream and stir toughest with the other ingredients for about 2 minutes.
6. Add the pasta, mix and serve! Grind some pepper over the pasta, it will enhance the taste.

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