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Foodgeek: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. med. asparagus
Fresh Egg Pasta (see recipe elsewhere)
2 cups Salsa Balsamella (see recipe elsewhere)
1 cup pesto sauce
1 cup grated pecorino sardo
1/2 cup bread crumbs
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Directions:
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Preheat oven to 425°F. Bring 6 quarts water to boil and add 2 tbsp. salt. Set up ice bath next to boiling water. Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.
Roll Basic Fresh Egg Pasta to thinnest setting on machine. Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside.
In a mixing bowl, stir Salsa Balsamella, Pesto Sauce, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tbsp. pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture, and sprinkle each of the 4 gratin dishes with bread crumbs.
Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden-brown on top. Remove and serve immediately.
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