{"id":5107,"date":"2024-05-06T21:57:09","date_gmt":"2024-05-06T18:57:09","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=5107"},"modified":"2024-05-06T21:57:10","modified_gmt":"2024-05-06T18:57:10","slug":"pasta-de-esparragos-y-speck-la-receta-del-rico-y-sabroso-primer-plato","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=5107","title":{"rendered":"Pasta de esp\u00e1rragos y speck: la receta del rico y sabroso primer plato"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n: 10 min<br>Cocci\u00f3n: 25 min.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dificultad: F\u00e1cil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dosis para: 2 personas<br><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-120-1024x576.png\" alt=\"\" class=\"wp-image-5120 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-120-1024x576.png\" alt=\"\" class=\"wp-image-5120\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><br>PASTA CORTA COMO FUSILLI<br>200 gramos<br>ESP\u00c1RRAGOS<br>300 gramos<br>MOTA EN UNA SOLA REBANADA<br>100 gramos<br>CREMA FRESCA<br>100ml<br>ACEITE DE OLIVA VIRGEN EXTRA<br>probar<br>SAL<br>probar<br>PIMIENTA<br>probar<br>La pasta de esp\u00e1rragos y motas es un primer plato rico y apetecible , perfecto para la temporada primaveral cuando estas deliciosas verduras, con innumerables propiedades beneficiosas, abundan en los puestos del mercado. Es una preparaci\u00f3n f\u00e1cil y r\u00e1pida, ideal para llevar a la mesa en la comida del domingo o para una velada informal con amigos organizada en el \u00faltimo momento.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aqu\u00ed los esp\u00e1rragos , protagonistas de la receta, se hierven (puntas excluidas) en agua hirviendo ligeramente salada, luego se mezclan en una licuadora con una pizca de sal y pimienta, y luego se utilizan para mezclar la pasta con la nata fresca . Para completar todo, un rico y sabroso condimento a base de mota rayada y puntas de esp\u00e1rragos, dorados juntos en una sart\u00e9n con un chorrito de aceite de oliva virgen extra: el resultado ser\u00e1 un plato de consistencia cremosa y crujiente a la vez que har\u00e1 Eres apetitoso toda la familia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si lo deseas, para un resultado a\u00fan m\u00e1s aterciopelado y envolvente, puedes sustituir la nata por leche de vaca o ricotta de b\u00fafala o puedes utilizar tocino cortado en cubitos en lugar de speck. Si lo deseas, puedes a\u00f1adir un poco de parmesano rallado durante la fase de crema y, para darle un toque m\u00e1s crujiente, puedes terminar el plato con almendras picadas o pistachos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nosotros elegimos fusilli , pero a tu gusto puedes optar por rigatoni, mezze mangas, caserecce o, alternativamente, si te encanta la pasta larga, elige espaguetis o linguini.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo preparar pasta de esp\u00e1rragos y motas siguiendo el procedimiento y consejos paso a paso. Si te gust\u00f3 esta receta, prueba tambi\u00e9n con el trofie de esp\u00e1rragos y salm\u00f3n , la pasta de ricotta y esp\u00e1rragos o el risotto de esp\u00e1rragos y tocino .<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>C\u00f3mo preparar pasta de esp\u00e1rragos y speck<br><\/strong>Paso 1<br>Primero limpiamos los esp\u00e1rragos y les quitamos la parte m\u00e1s dura y radical del tallo, despu\u00e9s calentamos un chorrito de aceite en una sart\u00e9n antiadherente.<br>1<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"blob:https:\/\/www.recetas-es.top\/6aa476c5-4b4b-4bc7-8d44-3331633656c1\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<br>Agrega la mota en tiras.<br>2<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-118-1024x576.png\" alt=\"\" class=\"wp-image-5118 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-118-1024x576.png\" alt=\"\" class=\"wp-image-5118\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<br>S\u00famate a las puntas de esp\u00e1rragos<br>3<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-117-1024x576.png\" alt=\"\" class=\"wp-image-5117 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-117-1024x576.png\" alt=\"\" class=\"wp-image-5117\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>y dejar los tallos a un lado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<br>Deja que se dore a fuego alto durante un par de minutos, revolviendo de vez en cuando.<br>4<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-116-1024x576.png\" alt=\"\" class=\"wp-image-5116 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-116-1024x576.png\" alt=\"\" class=\"wp-image-5116\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>, luego apaga el fuego, toma los esp\u00e1rragos y la mota y col\u00f3calos en un bol.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<br>En este punto, hervir los tallos de esp\u00e1rragos reservados en agua hirviendo.<br>5<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-115-1024x576.png\" alt=\"\" class=\"wp-image-5115 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-115-1024x576.png\" alt=\"\" class=\"wp-image-5115\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>, hasta que est\u00e9n blandas ensart\u00e1ndolas con las p\u00faas de un tenedor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<br>Escurrir los tallos de esp\u00e1rragos, recogerlos en el bol de una batidora junto con una pizca de sal y pimienta y triturar todo bien hasta obtener una mezcla cremosa.<br>6<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-114-1024x576.png\" alt=\"\" class=\"wp-image-5114 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-114-1024x576.png\" alt=\"\" class=\"wp-image-5114\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<br>Vierte la crema de esp\u00e1rragos en la sart\u00e9n donde doraste la mota.<br>7<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-113-1024x576.png\" alt=\"\" class=\"wp-image-5113 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-113-1024x576.png\" alt=\"\" class=\"wp-image-5113\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<br>Hervir la pasta en abundante agua hirviendo con un poco de sal, escurrirla al dente y pasarla a la cacerola con la salsa.<br>8<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-112-1024x576.png\" alt=\"\" class=\"wp-image-5112 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-112-1024x576.png\" alt=\"\" class=\"wp-image-5112\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<br>Combinar la mota crujiente y las puntas de esp\u00e1rragos y a\u00f1adir la nata fresca.<br>9<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-111-1024x576.png\" alt=\"\" class=\"wp-image-5111 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-111-1024x576.png\" alt=\"\" class=\"wp-image-5111\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<br>Remueve bien con un cuchar\u00f3n de madera.<br>10<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-110-1024x576.png\" alt=\"\" class=\"wp-image-5110 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-110-1024x576.png\" alt=\"\" class=\"wp-image-5110\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 11<br>Distribuir los esp\u00e1rragos y la pasta speck en platos individuales.<br>11<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-109-1024x576.png\" alt=\"\" class=\"wp-image-5109 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/www.recetas-es.top\/wp-content\/uploads\/2024\/05\/image-109-1024x576.png\" alt=\"\" class=\"wp-image-5109\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br>, llevar a la mesa y servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n: 10 minCocci\u00f3n: 25 min. Dificultad: F\u00e1cil Dosis para: 2 personas IngredientesPASTA CORTA COMO FUSILLI200 gramosESP\u00c1RRAGOS300 gramosMOTA EN UNA SOLA REBANADA100 gramosCREMA FRESCA100mlACEITE DE OLIVA VIRGEN EXTRAprobarSALprobarPIMIENTAprobarLa pasta de esp\u00e1rragos [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5107","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pasta de esp\u00e1rragos y speck: la receta del rico y sabroso primer plato - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recetas-es.top\/?p=5107\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta de esp\u00e1rragos y speck: la receta del rico y sabroso primer plato - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Preparaci\u00f3n: 10 minCocci\u00f3n: 25 min. 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