Ingredients Jump to Instructions ↓

  1. 1 Pound asparagus, medium-sized

  2. 1 Recipe basic pasta

  3. rolled to thinnest setting -- on pasta machine 2 Cups salsa balsamella

  4. 1 Cup pesto sauce

  5. 1 Cup grated pecorino sardo

  6. 1/2 Cup bread crumbs

  7. To Make Pesto Sauce: 3 Tablespoons pine nuts

  8. 2 Cups fresh basil leaves, picolo fino

  9. 1 Clove garlic

  10. 1 Pinch sea salt

  11. 1/4 Cup freshly grated parmigiano

  12. 3 Tablespoons freshly grated pecorino

  13. 5 Ounces Ligurian extra virgin olive oil

  14. In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil.

  15. To Prepare Baked Lasagna Dish:

  16. 425 F. Bring

  17. 6 quarts water to boil and add

  18. 2 tablespoons salt. Set up ice bath next to boiling water.

  19. 4-inch to 5-inch pieces and set aside.

  20. Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside.

  21. 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following:

  22. 3 pieces of asparagus, followed by

  23. 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have

  24. 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the

  25. 4 gratin dishes with bread crumbs. Put all

  26. 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately.


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