Na oliwę peperoncino i czosnek. Jak już się zarumieni, szpinak i szparagi. Orecchiette gotuję zdecydowanie krócej niż podpowiada producent, po to by na 2-3 min. dorzucić do warzyw i pozwolić odparować wodzie. Na koniec łyżeczka pate z cime i gotowe.
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