Heat a pot with water. When it starts to boil, add 20 g of salt per liter of water. Then, cook the green beans and cut asparagus for 3 minutes. Remove to a bowl with ice water to stop the cooking and then reserve on damp paper towels.
Sauté the green beans and asparagus over high heat in a pan with a drizzle of extra virgin olive oil. Reserve.
Use the same pot of water where the vegetables were cooked to boil La Moderna® pasta according to the package instructions. When al dente, drain and save a cup of the cooking water.
In a blender, crush the anchovy fillets with the two egg yolks. Add the other two eggs, the parmesan, and freshly ground black pepper, and mix (now with a fork or a whisk, not with the blender).
Add the vegetables to the La Moderna® pasta along with the egg, anchovy, and parmesan mixture. Stir well to coat the pasta with the sauce and, if necessary, add some of the pasta cooking water until the desired texture is achieved. Sprinkle with a bit more freshly ground black pepper and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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