A simple but highly satisfying way of welcoming Spring! This pasta with asparagus, potatoes and marjoram is quick to make and it’s enhanced by the strong character of our olive oil. You can add fresh spring peas or fava beans for an even more spring-like result.
Benvenuta primavera!
4 servings
450 g yellow flesh potatoes
400g a bunch of green asparagus
320g dry pasta, I like maccheroncini or half rigatoni for this recipe
fresh marjoram
bay leaf, optional
extra virgin olive oil
grated Parmigiano, optional
toasted pinenuts (optional by highly recommended)
salt
Peel the potatoes, cut them into 1” cubes and stem them until soft
Boil a pot of water with a pinch of salt, a drizzle of oil and, to taste, a bay leaf. Peel the asparagus stalks with a potato peeler, then cut them into 2 cm thick slices on a 45 degree angle. Boil asparagus stems and tips in boiling water for 3-4 '; then add the pasta and bring it to cooking (keep aside a ladle of cooking water before draining).
Mash the potatoes with a fork obtaining a rustic mash and flavor it with 5 tablespoons of oil, a pinch of salt and marjoram leaves. Drain the pasta and asparagus and mix it with the potatoes and a little cooking water to make it creamy. Sprinkle the toasted pine nuts. Serve with extra marjoram leaves and some grated Parmigiano.