Pasta with asparagus and dry tomatoes.
500 g pasta1 package (300 g) of asparagusOne pack (250g) Ricotta cheese5 tablespoons of sun-dried tomatoes in oil or ready-to-eat dried tomatoes cut into strips4 cloves of garlic, sliced25 g of butter2 tablespoons olive oilSalt and pepperFor serving: Parmesan cheese Preparation: 1. Cook the pasta till it is Al dente, drain and keep 1/3 cup of the cooking liquid. Cut 4cm off the bottom of the asparagus (discard) and slice the rest into quarters. 2. Heat butter and olive oil in a frying pan, add garlic, thyme, salt and pepper. When hot add the asparagus stalks, without the heads and...