Gluten-free spaghetti
with asparagus, ricotta and crunchy ham
Ingredients
200 g of GALLO gluten-free spaghetti
1 bunch of asparagus
1 garlic clove
100 g of ricotta
50 g of Iberian ham
Olive oil
Salt and pepper
Preparation
Step 1
Preheat the oven to 180ºC. On an oven-safe tray place the slices of ham and bake for 15 minutes until crunchy. Set aside.
Step 2
In a pan sauté the finely chopped garlic in olive oil until soft, add the cleaned and sliced asparagus and cook until tender but crispy.
Step 3
Cook the pasta al dente and add directly to the pan with the asparagus. Add salt and serve.
Step 4
Add the crunchy ham and the ricotta. Add salt and pepper.
