BOM PETISCO AZORES PEPPER WITH PASTA, ASPARAGUS AND GRUYÈRE CHEESE
INGREDIENTS
4 x 120 g Bom Petisco Azores Pepper and Fine Herbs
300 g pasta
500 g green asparagus
120 g gruyère laminated cheese
0,5 dl extra virgin olive oil
Ground black pepper
Fleur de sel
INSTRUCTIONS
Cook the pasta in water seasoned with salt. Drain the water.
Add Bom Petisco Azores Pepper and Fine Herbs, the blanched asparagus, olive oil, ground black pepper, fleur de sel and gruyère laminated cheese.
You may replace the gruyère cheese by parmesan, granna padano or any other of your choice.
