New pasta recipes, part 1

I have recently been staying in Italy where I found new recipes, especially pasta recipes. I experimented making them with my mum. They are all very tasty and easy to prepare with an unusual, pleasing aftertaste.

Spaghetti with asparagus and almonds

You need: 300 g of spaghetti, 300 g of asparagus, 50 g of chopped almonds, 30 g of grated pecorino and 30 g of grated parmigiano, a clove of garlic, Extra virgin olive oil, salt and pepper.

Trim the asparagus stalks and cook them in boiling, salted water. Drain and simmer them gently in three tbsp of oil and crushed garlic. Add the roughly chopped almonds and stir. When the spaghetti is ready, dress with the asparagus and almonds adding some pepper, pecorino and parmigiano.

Penne with cherry tomatoes sauce

You need: 300 g of penne pasta, a small onion, 15 cherry tomatoes, extra virgin olive oil, salt and grated pecorino.

Prepare the sauce in a large frying pan by frying thinly sliced onion and quartered, de-seeded tomatoes in 3 tbsp of the oil. Add salt and let it simmer for half an hour, covered. Cook the penne and when it is ready drain and pour it into the frying pan, cooking for a few minutes more while stirring. Serve with grated pecorino.