How to make
Put the rigatoni pasta to boil in lightly salted water. Put a small pot of water on the adjacent stove and when it boils, put in the washed stalks of salicornia or also called - sea asparagus. They are uniquely delicious, slightly salty because they grow in the sea. For this reason, we do not put salt in their water.
The cooking time of both products is almost identical - 10-11 minutes.
Strain and set aside the pasta and sea asparagus, spraying them with a little olive oil.
Peel and slice the garlic. Fry in a little olive oil until it releases its aroma. It is very important not to over fry the garlic as it will burn and spoil the taste of your meatless pasta.
Pour the cream and when it boils, put the pasta, black pepper and three or four spoons of grated mature aromatic cheese (eg Parmesan). Stir to mix the ingredients well. Reduce the heat and add the salicornia.
I should note that the amount of cream can be more or less depending on how much pasta sauce you want to have.
Arrange on plates and cut the hard cheese generously on top, it should be in thin flakes.
Eat pasta with cream and salicornia in the company of a good white wine.
Enjoy your meal!
