Aldo Zilli pasta kitara with asparagus, broad beans, pine nuts and pesto recipe on John and Lisa’s Weekend Kitchen

Aldo Zilli served up tasty fresh pasta kitara with asparagus, broad beans, pine nuts and pesto on John and Lisa’s Weekend Kitchen.

The ingredients for the pasta: 200g 00 grade pasta flour, 2 eggs and Pinch of salt.

For the sauce: Asparagus sliced finely, 25g Broad beans, 20g Parmesan cheese (grated), 25g Pine nuts (toasted), 10g Salt and pepper, 50g Pesto, 2 cloves Garlic, Lemon juice and zest, Red Chillies, 2 tbsp Butter, 10g Chopped parsley and Extra virgin oil 15ml.



See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.

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