What kind of pasta is recommended for this recipe?

The recipe specifically calls for wheat semolina pasta with wheat germ and tomato to complement the flavors.

How is the white asparagus cream prepared?

The asparagus stems are peeled, cut, cooked with olive oil and white wine until absorbed, then blended with more oil, salt, and natural soy milk until smooth.

What gives the hazelnut topping its unique flavor?

The topping is created by crushing hazelnuts with pink peppercorns and smoked salt in a mortar, yielding a finely textured, aromatic grain.

Can I substitute the Bassano white asparagus?

While Italian Bassano white asparagus is preferred for its specific qualities, you can use other white asparagus varieties, adjusting cooking time as needed.

What are the best serving suggestions for this pasta?

Serve immediately, garnished with the hazelnut powder, fresh chives, raw asparagus tips, and extra asparagus cream and whole pink berries for decoration.

7 years ago

Pasta With White Asparagus Cream, Hazelnuts and Pink Pepper
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Plated vegan pasta with a creamy white asparagus sauce, garnished with crushed hazelnuts, pink peppercorns, fresh chives, and raw asparagus tips.

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Pasta With White Asparagus Cream, Hazelnuts and Pink Pepper [Vegan]

Dairy Free

Asparagus is in full season, so we must take advantage of the beneficial properties they give us. Composed largely of water, they are low in calories and low in sodium. Rich in vitamins A, B, C and E, and various mineral salts such as potassium, calcium, magnesium and phosphorus.

Ingredients You Need for Pasta With White Asparagus Cream, Hazelnuts and Pink Pepper [Vegan]

2 cups wheat semolina pasta with wheat germ and tomato
2 fists of hazelnuts
1 bunch of white asparagus (preferably Italian ones, from Bassano)
4 tablespoons of extra virgin olive oil
1 tablespoon of white wine
1 teaspoon of pink berries (pink pepper)
1 bunch of chives
natural soy milk to taste
smoked salt to taste
integral sea salt to taste
water to taste

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How to Prepare Pasta With White Asparagus Cream, Hazelnuts and Pink Pepper [Vegan]

Separate the asparagus tips from the stems. With peeled tomatoes peel the stems, cut them into small pieces of about 2 cm and place them in a saucepan with 2 tablespoons of oil and a tablespoon of white wine. Cover with water and cover. Cook over a gentle heat for a few minutes until the water is completely absorbed.
Transfer the asparagus to a mixer or to the immersion blender jug and add the remaining 3 tablespoons of oil, salt and soy milk and blend until a smooth and homogeneous cream is obtained. Keep it warm.
Shell the hazelnuts and place them in the mortar with the pink peppercorns and smoked salt. Work the ingredients until you get a fairly fine grain. Keep a few hazelnuts aside for the final decoration of the dish.
Cook the pasta in abundant salted water, drain and season with the asparagus cream (set aside a few spoonfuls of cream for the filling).
Serve by adding the hazelnut powder, the chives and the raw asparagus tips. Decorate the dish with other hazelnut powder, whole rose berries and asparagus cream. Serve immediately.