Pasta primavera recipe
- Peel asparagus, dice them and set apart.
- Wash celery, grate carrots and peel onion. Cut vegetables in dices and place them in a blender.
- Boil broth in a saucepan.
- Wash tomatoes, make an incision shaped as a cross and scald in boiling water for 2 minutes. Drain; pass through cold water, peel and dice. Add tomato cubes to the blender and process all the vegetables until achieving a homogeneous mix.
- Place half of the oil in the pressure cooker; add the processed vegetables, asparagus and pasta. Season, mix and add hot broth.
- Close pot, pressurize and cook for 7 minutes from the ringing. Turn off heat, allow steam to escape, open pot and make sure the pasta is cooked. If it needs more cooking, add broth and cook.
- Place pasta and drained vegetables in a dish, season with parmesan oregano and remaining oil and serve immediately.
- Option: if you prefer a more delicate but more caloric, substitute two table spoons of oil for 40 grams of butter or 2 table spoons of liquid cream.
- 3200 g of asparagus
- 1 tbsp of dry oregano
- 1 stick of celery
- 900 ml of beef or vegetable broth
- 1 onion
- 50 g of grated parmesan
- 2 carrots
- Salt and pepper
- 350 g of short pasta
- 2 tomatoes
- 4 tbsp of extra virgin olive oil
