Creamy pasta

Peel and finely chop the scallions and garlic. Clean, remove the bottom part of the asparagus and chop them. Chop the dry tomatoes.

Heat the vegetable stock.

In a pot add the scallions with a littleoil over a medium heat and cook until slightly golden, then add the chopped garlic and tomato and stir for a couple of minutes. Add the wine and let it evaporate.

Add Gallo's piñones pasta on top of the sauce and stir. Add the asparagus and a little stock. Add the stock little by little, stirring until the pasta is al dente. Try it and add salt to taste.

Before serving add Gallo’s pesto sauce and the parmesan cheese, stirring to mix them.

Serve immediately, and if you want the pasta a little bit more soupy, add some more stock and stir.