Heat a pot with water. When it breaks to boil, add 20 g of salt per liter of water. Then cook the green beans and the asparagus cut for 3 minutes. Remove to a bowl with water and ice to cut the cooking and then reserve on wet absorbent paper.
Sauté the beans and asparagus over high heat in a pan with a drizzle of extra virgin olive oil. Reserve.
Take advantage of the same pot with water where the vegetables have been made to cook La Moderna® pasta according to package instructions. When al dente, strain and store a cup of cooking water.
In a blender , crush the anchovy fillets with the two yolks. Add the other two eggs, Parmesan and freshly ground black pepper, and mix (now with a fork or some rods, not with the blender ).
Add the vegetables to La Moderna® pasta and the mixture of eggs, anchovies and parmesan. Stir well so that the sauce is divided by the pasta and, if it is necessary to stretch it a bit, add cooking water of the pasta until it has the desired texture. Sprinkle with a little more freshly ground black pepper and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?