Ingredients for 4 people
- 450 g of asparagus
- 250 g of blanched peas
- 450 g of maccheroni pasta
- 70 g of Prosciutto San Pietro
- 1 fresh spring onion
- Grated cheese to taste
- 4 tablespoons of extra virgin olive oil
- Pepper as needed
- Salt to taste
Ingredients for ricotta béchamel
- 500 ml of whole milk
- 50 g of flour
- 50 g of butter
- 250 g of ricotta
- Salt to taste
Preparation of béchamel
Melt the butter in a saucepan, remove from the heat and sift the flour into it, making it melt and absorb. Then add a little milk and turn so that the butter and flour melt without leaving lumps. Add the remaining milk and cook over moderate heat, continuing to stir so that it does not stick to the bottom.
When it is close to thickening, add some nutmeg and a teaspoon of salt and the ricotta. Mix well until the ricotta is completely dissolved.
Preparation of the dish
Holding the two ends of the asparagus with both hands, press with your thumb on the center, as if you were to break a stick and naturally the asparagus will split in two. Remove the hardest part then wash the asparagus and cut them into rings.
Slice the spring onion and brown it in a wok or a large pan with 3-4 tablespoons of oil, add the raw ham and brown it, then add the asparagus and cook for about 5 minutes.
Add the blanched peas, half a glass of water and continue cooking over moderate heat until they are soft and well cooked. When cooked, add salt and pepper. Cook the maccheroni, drain when al dente and stir in a pan over high heat with the peas and asparagus, add 2-3 ladles of cooking water to give the right creaminess.
Remove from the stove and season with the béchamel; turn everything well and distribute the pasta in a rectangular pan suitable for cooking in the oven. Sprinkle with grated cheese, a handful of pepper and bake at 180 °C (356 F) for about 20 minutes.