Ingredients Jump to Instructions ↓

  1. 1 pounds Asparagus, medium-sized

  2. 1 Recipe basic pasta, rolled to thinnest setting, on pasta machine

  3. 2 cups Salsa balsamella

  4. 1 cup Pesto sauce

  5. 1 cup Grated pecorino sardo

  6. 1/2 cup Bread crumbs

  7. 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

Instructions Jump to Ingredients ↑

  1. PESTO SAUCE 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. To Prepare Baked Lasagna Dish: Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water. Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside. 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. In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 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 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately. Yield: 4 servings Recipe by: Molto Mario MB1D32 Posted to MC-Recipe Digest V1 #631 by Sue on Jun 01, 1997


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