PREPARATION: 20 MIN
PORTIONS: 2 people
- 180g orecchiette
- 90g asparagus
- 90g Philadelphia
- 90g cherry tomatoes
- Olive oil
Put a pot full of water on the stove and bring it to boil. Salt it and then put the pasta in it.
Cut asparagus and cherry tomatoes in half.
In a pan pour a bit of olive oil, cherry tomatoes, asparagus and salt all of it. Cook all for 10 minutes
Add Philadelphia to cherry tomatoes and asparagus with a bit of cooking water and cook for other 5 minutes to combine.
Drain the pasta when is ready.
Stir-fry the pasta with the sauce for 5 minutes.
Serve it adding Parmesan.