Ingredients:
- 11.3 oz Lumache di Gragnano IGP
- • 5.3 oz fresh fava beans (shelled)
- • 5.3 oz fresh peas
- • 7 oz asparagus
- • 2.1 oz grated Pecorino
- • 1 garlic clove
- • EVO oil to taste
- • Salt to taste
- • Black pepper to taste
Directions:
Trim and slice the asparagus, peel and blanch the fava beans briefly. Heat some oil in a pan with a clove of garlic, add peas, fava beans and asparagus. Season with salt and cook gently with a bit of water until tender.
Cook the Lumache in salted water, drain al dente and toss with the vegetables. Stir in some cooking water and Pecorino cheese until creamy.
Finish with freshly ground black pepper. Refrigerate any leftovers.