Tuscan pici pasta all'etrusca with roasted asparagus and cherry tomatoes

Name: Tuscan pici pasta all'etrusca with roasted asparagus and cherry tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 400 g pici pasta; 2 eggs; 3 garlic cloves; 1 handful fresh basil; 1 handful fresh parsley; ½ handful fresh mint; extra virgin olive oil; 50 g pecorino; 500 g green asparagus; 20 cherry tomatoes; 3 garlic cloves; extra virgin olive oil

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
499 kcal
Course
Main Course
Cuisine
Italian

Tuscan pici pasta all'etrusca with roasted asparagus and cherry tomatoes

Daisy Meyer

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A delicious pesto pasta type recipe from Tuscany with roasted fresh asparagus and cherry tomatoes

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Ingredients

Servings

400 g pici pasta
2 eggs hard boiled and peeled
3 garlic cloves peeled
1 handful fresh basil
1 handful fresh parsley
½ handful fresh mint
extra virgin olive oil
50 g pecorino grated

For roasted asparagus and tomatoes

500 g green asparagus
20 cherry tomatoes ( I used pacchino)
3 garlic cloves peeled
extra virgin olive oil.

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Instructions

Hard boil the eggs, cool them in cold water and peel them. Cut the peeled eggs in half lengthwise. Remove one yolk and keep it aside.
Boil some water in a saucepan for the pasta. Add salt once it starts to boil and bring to the boil again.
Add the pici to the boiling water and cook al dente according to the instructions on the packet. Dried pici can take up to 18 minutes to cook. Save some of the cooking water before draining the pasta.
Meanwhile, put the peeled garlic cloves, the egg whites and one yolk, the basil, parsley and mint leaves, grated pecorino cheese and a generous amount of extra virgin olive oil in a blender. Pulse a few times until the ingredients form a rough sauce. You may need to add more olive oil if it’s too dry.
Add some ground pepper and salt to taste.
Put the egg and herb mixture in a large bowl and add a little of the pasta cooking water to make it looser.
Drain the pasta and add it to the sauce. Mix well and serve immediately with the remaining egg yolk crumbled on top and a sprinkling of pecorino and parsley.

Roasting asparagus and cherry tomatoes

Wash the asparagus and tomatoes. Cut off the hard part at the bottom of the asparagus stalk. This is best done by bending the stalk until it breaks. It normally breaks in the right place!
Put the veggies in an oven dish with 3 whole peeled garlic cloves and some olive oil and roast them for about 20 minutes in a pre-heated oven at 180°. (this can be done while the pasta is cooking)
Serve with the Tuscan pici pasta all'etrusca.

Notes

If you can’t find pici and don’t want to make it yourself, this recipe can be made with other types of long pasta. I would suggest a thick spaghetti or bigoli, or perhaps even linguine.

Nutrition Information

Show Details

Calories 499kcal (25%) Carbohydrates 85g (28%) Protein 24g (48%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 95mg (32%) Sodium 201mg (8%) Potassium 730mg (21%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 1664IU (33%) Vitamin C 29mg (32%) Calcium 217mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 499 kcal

% Daily Value*

Calories	499kcal	25%
Carbohydrates	85g	28%
Protein	24g	48%
Fat	7g	11%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	95mg	32%
Sodium	201mg	8%
Potassium	730mg	16%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	1664IU	33%
Vitamin C	29mg	32%
Calcium	217mg	22%
Iron	5mg	28%