Asparagus gives a bright spring look and taste to this Primavera paste corn kernels, and fennel root and fragrant parsley and Tarhuna perfectly complement it. Vegetables are lightly fried in pan and mixed with al dente boiled pasta Fusilli (spirals). Butter, pasta and melted juices when cooking grated cheese form a light sauce, which is excellent will complement the taste of pasta and vegetables. Serve Primavera pasta as independent vegetarian dish, or as a side dish to seafood, meat or poultry. Nutritional value of one serving: (total 4) Calories 460, total fat one 7 g., Saturated fat g., Protein 15 g., carbohydrates 65 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 35 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr fusilli pasta (about 3.5 tbsp.)
- 1 bunch of thin asparagus (approximately 0.5 kg.), Chopped into pieces 4 cm.
- 2 ears of corn, cut grains
- 2 tbsp. l olive oil + extra to drizzle
- 3 cloves of garlic, crushed
- Half fennel root, peeled and thin chopped
- 1/4 Art. chopped fresh parsley
- 3 tbsp. l grated Asiago cheese + optional for serving
- 1 tbsp. l chopped fresh tarragon
- 1 tbsp. l (15 gr.) Butter
Recipes with similar ingredients: spiral fusilli pasta, asparagus, corn, fennel bulb, asyago cheese, tarragon
Recipe preparation:
- Bring salted water to a boil in a large pan. Add the paste and cook as recommended on the package until al dente, adding asparagus a minute before being ready. Cast separately 1.5 tbsp. water from under the paste, drain the rest.
- Meanwhile, cut the corn kernels from the ears. Spend the back of the knife along the cob to squeeze into a bowl corn milk. It should turn out about 2 tbsp. l milk.
- In a large skillet with non-stick coating over medium heat heat the olive oil. Add garlic, fennel, 1/4 tsp. salt and a little ground black pepper; fry until fennel browned and does not become soft, about 4 minutes. Add corn grains and corn milk and another 1/4 tsp. salt and cook stirring occasionally until the corn is soft, about 2 minutes.
- Add pasta with asparagus and 1 tbsp. fluid in which she cooked, and cook, stirring, for about 1 minute. Remove from the stove and stir in parsley, cheese, tarragon and butter to coat paste cream sauce, adding more water if necessary. Salt and pepper to taste.
- Arrange the pasta in plates. Sprinkle cheese and pepper on top, drizzle with olive oil.
