Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Penne Bolognese with Italian herbs
Penne Bolognese with Italian herbs

Ingredients
- Penne – 300 g
- Bolognese Classico – 1 kg
- Herbs (Verstegen):
– garlic powder – 1 tsp
– fennel seeds – 1 tsp
– herb mix “Speza” – 1 tsp
– oregano – 1/2 tsp - Olive oil – 1/2 tbsp
- Pepper to taste
- Parmesan – 10 g
- Basil leaves (for decoration)
Preparation
- Heat the sauce according to the instructions on the packaging. Add garlic powder, fennel seeds, the “Speza” spice mix, oregano, olive oil and pepper. Stir well and let the sauce sit warm for at least 30 minutes, so the herbs can fully release their aromas.
- Heat the Penne for 30 seconds in lightly salted boiling water.
- Arrange the Penne in a cup and generously pour the warm sauce over the pasta.
- Garnish with grated Parmesan cheese and a few fresh basil leaves.