Farro fettuccine with wild asparagus and red chilli
350g Bartolini farro fettuccine
1 clove of garlic
Red chilli to taste
Bartolini extra virgin olive oil
Boil fettuccine in a pot of salted water.
Meanwhile, heat the olive oil in a frying pan with the peeled garlic and the red chilli.
After that, add asparagus and cook for a further 10 minutes.
Drain the pasta al dente and coat it in the condiment, tossing well for a minute.
Tip into a plate and serve.