This vibrant and virtuous dish is made with little grains of dried pasta, and the freshest spring vegetables- leek and green asparagus. With little more than white wine, lemon juice and a touch of verdant virgin olive oil, you can't help but feel good eating it.
2 bunches green asparagus
1 red capsicum
1 bunch english spinach
A few good handfulls of Risoni
1 cup white wine
1/2 lemon juice
1 clove garlic, sliced
1. Bring some water to boil in a medium saucepan. Put in the pasta and hunks of fresh leek to simmer. After that has cooked for about 5 minutes, throw in the asparagus in chunks (omitting the woody stalks) and the english spinach. In another 5 minutes the aparagus will be a violent shade of green- this is when to remove and drain the lot.
2. Tumble this into a saucepan with the garlic, chopped red capsicum and some olive oil. When it starts to sizzle, add the white wine and lemon juice (and salt + pepper) and cover with a lid. After about 3 minutes remove the lid and stir until the liquid evaporates. Spoon into bowls with a drizzle of olive oil and drape in freshly shaved parmesan cheese.
Sunday, October 28, 2007
Posted by snaplings at 10/28/2007