200 gr buckwheat spaghetti
200 gr fresh asparagus
30 ml extra virgin olive oil
50 gr shelled peanuts
2 teaspoons salt flavored with red wine
1. Boil the asparagus in lightly salted water until cooked, then drain and let them cool down. Then blend them in a mixer with oil, peanuts and salt.
2. Cook the spaghetti for 5 minutes in salted boiling water and drain once al dente. Pan-fry the spaghetti with the asparagus and peanuts cream previously prepared and reduce slightly the sauce.
3. Serve hot.