Spelt linguini with asparagus sauce

The most ancient grain grown by man is spelt, and it’s a quintessential Tuscan grain. In fact, archaeologists have found evidence that the Etruscan used spelt in their cuisine. In the countryside it is used for both winter soups and summer salads. Spelt is low in gluten and therefore easy to digest compared to other hard grains. It has a high Vitamin B content and contains methionine, an essential amino acid, which is lacking in almost all other grains.

Asparagus have also long been grown and used in this area. The Romans enjoyed them in 200 BC. for their diuretic quality and sweet, delicate flavor. Asparagus shoots grow in the full sunlight and we pick them when their stalks are flexible yet firm. The asparagina inside the vegetable helps with protein building and the rutina flavonoid reinforces the capillary walls. Other elements in asparagus – such as phosphorus, vitamin A, and manganese – are beneficial to the skin and kidneys.

  • 400 gr. Casale organic spelt flour linguini
  • one jar of Delizie del Casale asparagus spread
  • 150ml cream or Casale organic sheep milk quark, or soy cream
  • 140 gr. Casale organic aged pecorino cheese or parmesan
  • 2 tablespoons of organic extra virgin olive oil
  • Black pepper
  • Salt

Prep time: 15 min. Level: Easy Serves 4

This pasta dish can also be prepared with the Delizie del Casale Artichoke spread instead of the asparagus spread. The flavors will be more pronounced. In this case, to add a hint of freshness, add a few leaves of fresh mint or marjoram before serving.

  1. Bring a large pot of water to a boil. When it is boiling add the sea salt. Place the spelt linguini in the water and boil.
  2. Pour one jar of asparagus spread into a small casserole and add the cream (or soy milk, or quark which you have diluted with some of the cooking water).
  3. Add the grated aged pecorino and pepper. Heat over a very low flame.
  4. Drain the linguini, keeping some of the cooking water on the side. Place them in a serving bowl and dress with a little olive oil so they don’t stick. Pour the cream over the top. It should be relatively liquid. If it is not, add some of the cooking water, which you put to the side when draining the pasta. Serve hot.
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