Ingredients
180g Pasta
50g almonds
150g crescenza, stracchino or robiola
parsley
100g asparagus
Method
Bring a saucepan with plenty of salted water to a boil.Clean the asparagus by removing the fibrous white final part and cut them into slices, with the tips cut in half lengthwise.
Blanch the asparagus in the pasta water for a couple of minutes, drain with a slotted spoon and set aside.In a large non-stick pan, toast the almonds for a few minutes then move them to a cutting board and, in the same pan, melt the crescenza with a few tablespoons of milk, over low heat.Season with salt and pepper.
Cook the farfalle al dente, drain and sauté them in a pan with the crescenza, asparagus and a drizzle of extra virgin olive oil.Stir in a little cooking water, if necessary.
Coarsely chop the almonds with a knife, chop the parsley and pour them over the pasta.Serve immediately with ground pepper.