Peel and finely chop the scallions and garlic. Clean, remove the bottom part of the asparagus and chop them. Chop the dry tomatoes.
Step 2
Heat the vegetable stock.
Step 3
In a pot add the scallions with a littleoil over a medium heat and cook until slightly golden, then add the chopped garlic and tomato and stir for a couple of minutes. Add the wine and let it evaporate.
Step 4
Add Gallo's piñones pasta on top of the sauce and stir. Add the asparagus and a little stock. Add the stock little by little, stirring until the pasta is al dente. Try it and add salt to taste.
Step 5
Before serving add Gallo’s pesto sauce and the parmesan cheese, stirring to mix them.
Step 6
Serve immediately, and if you want the pasta a little bit more soupy, add some more stock and stir.
