This filled pasta unites one of my favorite spring vegetables with Parmigiano-Reggiano. Each spring, they appear together across the Italian peninsula in a variety of ways, including in pastas and risottos. The asparagus and salty cheese contrast beautifully. Be sure to time boiling the pasta with making the sauce so you can emulsify it with some of the starchy pasta cooking water prior to adding the pasta.
SERVES 6
3 TBSP [42 G] UNSALTED BUTTER
1 LB [454 G] (ABOUT 1 BUNCH) ASPARAGUS, CUT ON A BIAS INTO 1 IN [2.5 CM] PIECES
KOSHER SALT
1 RECIPE CESTINI (PAGE 202) FILLED WITH RIPIENO DI ASPARAGI (PAGE 205)
1/2 CUP [50 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium-high heat, melt the butter until frothy and golden. Add the asparagus and cook until just caramelized, about 1 minute. Set aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the cestini and cook for 2 to 21/2 minutes until tender.
Meanwhile, return the pan with the asparagus to medium heat. Add 1/4 cup [60 ml] of pasta cooking water and swirl to emulsify. Using a spider, transfer the pasta to the sauce, swirling the pasta in the pan to coat. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
Cestini are delicate, so you don’t want to disturb them too much by stirring with a utensil when you combine them with the sauce. Instead, swirl the pan to move the sauce over the cestini. This will coat them.
