Pennette rigate integrali con asparagi

Today I am at home sick... flu. Boring! Boring! Boring!
Outside the weather is great… blue sky, sun and 20 degrees… maybe spring is finally arrived in Stockholm.

For lunch I made something light and quick… but I have to say VERY TASTY!

WHOLE-WHEAT PENNETTE RIGATE WITH ASPARAGUS
Ingredients: whole-wheat pennette rigate, asparagus, extra-virgin olive oil (you need a good one), Grana Padano cheese, salt, black pepper.

Wash and cut up asparagus, discarding hard bottom portion, cook them in a pot of water for 10-15 min. Meanwhile, Take the pot of water where you cooked asparagus, add salt and bring water to a boil, add pennette and cook them. Take asparagus (keep separate the asparagus tips for later) and put them in a blender with a very good extra virgin olive oil, salt and black pepper. When pasta is cooked serve it with asparagus sauce, asparagus tips and sprinkle with Grana Padano.