in the kitchen
Ingredients
- 400 g penne rigate
- 150 g asparagus, cut in 3 cm pieces
- ...plus 8 more ingredients
Method
1
Cook penne in salted boiling water to al dente; reserve 1 cup pasta water.
The rest of this recipe is for members.
La Cappella members get access to all 95 recipes including full ingredient lists, step-by-step methods, and new additions every month. Start your 30-day free trial today -- no credit card required during the trial period.
- Access all 95 recipes across 10 cuisine categories
- New recipes added every month
- Step-by-step instructions and techniques
- Cancel anytime -- no lock-in contracts