INGREDIENTS
- 500 gr. pennies
- 4 artichokes, cleaned and thinly sliced
- 1/2 bunch asparagus, cleaned, cut into small 2 cm pieces
- 1/2 bunch mixed fresh herbs, such as dill, parsley, mint.
- 1 tsp. tablespoon lemon zest
- 100 ml white, dry wine
- 150 gr. katiki DOMOKOS
- 80 gr. regato light
- 90 ml olive oil
- salt, freshly ground pepper
INSTRUCTIONS
Boil the pasta according to the instructions on the package.
We drain them
In a wide saucepan, heat the oil over medium heat and sauté the artichokes and asparagus for 4 minutes, until they soften slightly.
Pour the wine and let the alcohol evaporate for 2 minutes. Season with salt and pepper, add 1 fl. water and cook for 2 - 4 minutes, until the vegetables are soft.
Remove from the heat, add the pasta, cheese, herbs and zest to the pot and mix to distribute the ingredients evenly.
