Sfoglia: Ripieno di asparagi verdi di Altedo

speck

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon reduces fat content while maintaining a similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

Bring a large pot of salted water to a boil.

Add cappelletti to the boiling water and cook until al dente, about 3-5 minutes.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add chopped onion and garlic to the skillet; sauté until translucent, about 3-4 minutes.

Add asparagus pieces to the skillet; cook until tender, about 5-7 minutes.

Stir in speck and cook until crispy, about 2-3 minutes.

Deglaze the skillet with white wine; let it simmer until reduced by half, about 2-3 minutes.

Add vegetable broth to the skillet; bring to a simmer.

Once the cappelletti are cooked, reserve some pasta water and drain the rest.

Add the cappelletti to the skillet with the asparagus and speck.

Toss gently to combine, adding reserved pasta water as needed to create a sauce.

Stir in butter, lemon zest, and parsley; season with salt, black pepper, and nutmeg to taste.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens