Linguini pasta with extract of green asparagus, mint and sea urchins

Product combined with the recipe

Linguine Scatola 20 cf

Ingredients for 4 people

  • 700g of Green asparagus
  • 300g of linguine pasta Leonessa
  • 150g of fresh sea urchins
  • 1 clove of garlic
  • 6 tablespoons of extra virgin olive oil
  • 4 leaves of mint
  • salt and pepper to taste


Wash, wipe and blend the asparagus. In a large pot cook the whole garlic and remove once it is browned. Add the asparagus blended and let it cook for a few minutes. Meanwhile cook the linguine in a pot with salted water and drain it "al dente". Add the sauce in the pan, adding a drizzle of olive oil and some finely chopped mint. Serve placing the linguine nest with the help of a ladle, and placing over the fresh sea urchin. Match A dish with a strong taste where the taste is given by the asparagus, the great aroma of mint and the strong connotation of marine sea urchins. In combination with a Fiano Cilento wine. Fiano is nutty and textured with floral and honeyed notes, spice and tropical fruit flavors.

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