Sorghum Linguine with Asparagus Cream – Ilaria Moretti

Preparation

First, start by cleaning the asparagus. Using a knife, remove and discard the bottom part of the stalk, which is usually the hardest and least pleasant to taste. Then cut off the tips, softer and more delicate, and set them aside.

In a saucepan, bring plenty of salted water to a boil, add the asparagus stalks, and cook them for about 10 minutes, until tender when pierced with a fork.

Do not throw away the cooking water — we’ll be using it at different stages of the recipe.

Once the asparagus are cooked, remove them from the water and blend them with an immersion blender, adding a little cooking water to obtain a smooth cream. To avoid any residue, strain the cream through a sieve.

In another saucepan, heat the freshly strained cream over medium heat along with part of the asparagus tips, extra virgin olive oil, and lemon juice.

Now, return to the saucepan with the asparagus cooking water, bring it back to a boil, and add the La Veronese® sorghum linguine. Cook for 4 minutes, then transfer the pasta into the pan with the asparagus cream, continuing to cook it like a risotto, stirring occasionally and adding more cooking water if needed. Taste the cream and adjust the salt, if necessary.

While the pasta finishes cooking, prepare the garnish. In a pan, add the remaining asparagus tips, a drizzle of oil, salt, and pepper, and sauté quickly over medium-high heat.

Once the pasta is ready, plate it beautifully, grate some lemon zest on top, and garnish with the sautéed asparagus tips and chopped pumpkin seeds.

Now all that’s left is to sit down with good company and enjoy this 100% gluten-free, plant-based, creamy, and fragrant dish!

As always, remember that nickel levels depend on the total quantity of foods consumed: it all comes down to moderation and knowing your own tolerance.