Penne Rigate with truffle pesto, mushrooms, green asparagus and Parmesan crust

1. Parmesan crisps: grate the Parmesan cheese. Cut a piece of parchment paper to the size of your frying pan and place it in the pan over low heat. Spread the cheese evenly over the parchment paper and fry until it has melted and starts to brown slightly. Set aside and leave to cool.
2. Onion: Peel and chop the onion. Tip: halve the onion, first cut vertically (not all the way through) with approx. 0.5 cm spacing, then horizontally and at right angles to this for even pieces. Do not use the hard end.
3. Asparagus: wash the asparagus and cut off the hard ends. Nice detail: do this at an angle, just like the penne. Slightly thicker asparagus can be peeled, but this is not necessary if you have asparagus tips. Then cut at an angle to the size of the penne.
4. Mushrooms: brush or rub the mushrooms clean. Cut into quarters and fry them in a little Bertolli olive oil over low heat until golden brown. Add a little salt and pepper to taste at the end. They will shrink to about half their size, giving them a nice deep flavour. Set aside for later.
5. Cooking the pasta: cook the penne in salted water (1 teaspoon of salt) until al dente. Drain, but save some of the cooking water for later. We will use this to thicken the dish.
6. Fry the vegetables: take a large pan that will fit all your ingredients. Fry the chopped onion and asparagus in some olive oil until the onion is translucent and the asparagus begins to soften. Do not let them brown. Now add your pre-fried mushrooms.
7. Combine: add your Pesto al Tartufo to taste. For two people, this is about half a jar. Add a dash of cooking liquid and stir until it becomes a nice smooth sauce. Add the penne and stir. Season with salt and pepper and add a little more pesto if desired. For those who like it, you can also add some grated Parmesan cheese.
8. Serving: Preheat the plates in a pan of boiling water or in the oven at 80 degrees. Spoon the pasta onto the plates and garnish with a few rocket leaves. Finally, stick pieces of the Parmesan crust into the side of your dish.

Buon appetito!

Wine recommendation: Vermentino or Gavi