main dishes sardinian

Malloreddus con Asparagi e Pecorino

Malloreddus dressed with asparagus cream, milk, garlic, and plenty of pecorino. A quick Sardinian pasta with a spring feel.

Vegetarian Nut-Free
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Prep 15 min
Cook 20 min
Total 35 min
Servings 2
Difficulty Easy

Ingredients

Pasta

Sauce

Finish

Seasoning

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Instructions

  1. Cook the asparagus in boiling salted water until just tender. Reserve a few tips for the finish and cut the rest into pieces.

  2. Warm the olive oil in a pan with the garlic clove, then add the chopped asparagus and let it take on flavor for a few minutes.

  3. Remove the garlic and blend the asparagus with the milk until smooth.

  4. Cook the malloreddus in salted boiling water until al dente.

  5. Return the asparagus cream to a skillet, stir in most of the pecorino, and thin it with a little pasta water if needed.

  6. Toss the drained malloreddus in the sauce and serve with the reserved asparagus tips and the remaining pecorino.

Interactive Nutrition Map

2 Servings

Customize Ingredients

Dairy
Whole Milk
51 g
Cheese
Pecorino Romano
50 g
Vegetables
Asparagus
230 g
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
250 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Salt
6 g

Per Serving

721kcalCalories
28gProtein
101gCarbs
23gFat
7gFiber
Sodium
391mg17% DV
Potassium
576mg12% DV
Calcium
381mg29% DV
Iron
4.4mg24% DV
Magnesium
96mg23% DV
Vitamin C
6.9mg8% DV
Vitamin A
115µg13% DV
Vitamin K
56.8µg47% DV
Folate
86µg22% DV
Dried Pasta (Small)
Asparagus
Garlic
Whole Milk
Extra Virgin Olive Oil
Pecorino Romano
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Malloreddus con Asparagi e Pecorino belongs on the Sardinian home table. I build it around malloreddus, asparagus, and garlic.

I cook the asparagus in boiling salted water until just tender. I reserve a few tips for the finish and cut the rest into pieces. I warm the olive oil in a pan with the garlic clove, then add the chopped asparagus and let it take on flavor for a few minutes.

I return the asparagus cream to a skillet, stir in most of the pecorino, and thin it with a little pasta water if needed. I toss the drained malloreddus in the sauce and serve with the reserved asparagus tips and the remaining pecorino.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide