Ingredients for 4 people
350 gr of Cantello Asparagus
250 gr Orecchiette esSenza Glutine
100 g of Gorgonzola
walnuts
Shallot
Olive oil
Salt to taste.

Preparation
Wash and scrape the asparagus, removing the hardest part and immerse them in the pressure cooker for five minutes. If you do not use the pressure cooker you can boil in a pot for ten minutes, or otherwise until they are well cooked. When they are cooked, cut them into small pieces and mix them with an immersion blender until a cream is obtained.
Fry a small shallot in a pan with two tablespoons of olive oil, pour the cream of asparagus, add the gorgonzola into small pieces and cook everything.
Meanwhile, cook the orecchiette and drain. Pour the orecchiette into the pan with the cream of asparagus and gorgonzola, mix everything, sprinkle with chopped nuts and serve.
Enjoy your meal!