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Ingredients · Serves 4

• 250 grams (one box) of Bontasana Sorghum Casarecce
• 100 grams fresh peas, shelled
• 100 grams asparagus, tough stems removed and cut into 3–4 cm pieces
• 1 small yellow onion, chopped small
• 1 garlic clove
• 30 grams breadcrumbs
• Extra virgin olive oil to taste
• Salt to taste

Bring a large pot of water to a boil and cook the Sorghum Casarecce according to the package directions.

In a small sauté pan, heat a splash of olive oil over medium heat and add half the onion. Add the peas with a pinch of salt and brown them in the oil for a minute. Add 4 tablespoons of water, cover the pan with a lid and cook for about 10 minutes or until the peas are soft.

Meanwhile, place another sauté pan over medium heat, add a little olive oil and the remaining onion and sauté until translucent. Add the asparagus, coat them in the oil and cook until they are soft. If necessary, add a little water to prevent the asparagus from sticking to the pan. Turn off the heat and set aside along with the cooked peas. If you’d like, you can blend some of the peas and asparagus into a cream that you can use to dress the Casarecce. Place one of the pans used over medium heat (preferably one with a flat bottom) and add a little extra virgin olive oil and the clove of garlic. Add the breadcrumbs and keep stirring until they have a golden color. This will take only about a minute. Remove from heat and set aside.

Drain the Casarecce, fold in the cooked asparagus and peas and serve sprinkled with the reserved breadcrumbs.

Recipe by Carlotta Perego,
Cucina Botanica