Torchietti Luce with cream of cannellini beans and asparagus

Pasta is pasta, as we all know... everyone loves it!... But if it's whole wheat and made from ancient grains, it definitely makes a difference!

I prefer whole wheat pasta made with traditional processes, dried at low temperatures, because this way I get all the nutrients of the wheat, including fiber, and I like ancient grains because they are more digestible and the flavor is richer and more satisfying.

Today's recipe is a complete dish, also suitable for a packed lunch.

Every day I prepare an "express lunch" for my husband (as he calls it) to take to the office. During the week, I alternate whole grains and pasta, also varying the grains it's made from.

For today I chose Torchietti made with Luce® flour (from 9 varieties of ancient grains) seasoned with a cream of cannellini beans and asparagus, a typical spring vegetable.

You might think, "Well, legumes take time!", but with a little planning, it's actually a no-brainer. Just soak them the day before in the morning and cook them in the evening! ...and that's it! Simple, isn't it?!

A simple plate of pasta doesn't necessarily have to be banal and can become a light, healthy, and tasty one-pot meal!

Here's what we need.

• 150g Luce torchietti
• 100g cooked cannellini beans
• Half a bunch of asparagus
• Extra virgin olive oil
• Whole sea salt
• Toasted pistachios (for garnish)

Place a pot of water on the stove and bring it to a boil. Add salt and the pasta and cook for the time indicated on the package.

Meanwhile, heat a spoonful of extra virgin olive oil and a little water, add the asparagus cut into small rounds, keeping the tips aside, add salt, then cook over low heat, covered, for about 5 minutes. At this point add the tips and continue cooking for another 2 minutes (1).

Blend the cannellini beans, season with salt and add a little water if necessary (2)

Add half of the asparagus to the cannellini cream and blend. To create the desired consistency, add a little of the pasta cooking water. (3)

Drain the pasta, season with the cream and the remaining asparagus. (4)

Garnish with the tips showing and with toasted pistachio grains.

Ready practically in the same time as the pasta cooking! (5).

Extra tip: If you're serving it at home, use a pastry cutter to make the pasta look more elegant!

For any clarification on the recipe you can write to me on my Ratatuja page on Facebook, Instagram , blog .