Springtime Paglia and Fieno

Ingredients for 4 people:

320 g. Paglia and Fieno egg pasta του οίκου Rustichella d’ Abruzzo
100 g. small green broccoli
1/2 glass of oliνe oil
2 carrots
100 g. asparagus tips
salt, pepper

METHOD

Put a saucepan with plenty of salted water to boil; when it boils add the carrots which have been scrubbed and cut into small pieces and allow them to cook for 10 minutes. Add the young broccoli sprigs and the asparagus tips to the carrots and bring to the boil. Add the Paglia and Fieno pasta to the vegetables and cook until it is aΙ dente; drain it and dress with olive oil and ground pepper.