In order to prepare your risotto, firstly start by cleaning the asparagus and removing the final parts of the stems, that is to say those harder and woody. Cut them into pieces keeping intact the points.

Now bring to boil the vegetal broth and meanwhile cook the asparagus for 5 minutes. Then, collect them with a spatula and keep them aside.

Now, chop finely an onion and put it in a pan with some extra virgin olive oil. When it starts to bown, add the rice and let it toast for 5 minutes, mixing often and then add some salt.

Subsequently, pour some white wine, turn the heat on and let it evaporate. Once the wine will be evaporated, put a teaspoon of turmeric in powder in the vegetal broth and let it melt mixing well.

Cook your risotto pouring a ladle of broth at a time in the rice. When the broth is dried, pour another ladle of it.

When there are 5 minutes to the end of the cooking, add the asparagus, keeping aside their points and mix well.

Let the broth dry and add some Granetta di vacca, mixing well.

Now, serve your risotto with asparagus and turmeric still hot, by garnishing it with the kept aside asparagus points and add some Granetta di vacca.

Clean and dry the yellow tomatoes, then cut them into pieces and remove their vegetation water.

Heat 5 tablespoons of extra virgin olive oil in a large non-stick pan and put the garlic cut in half and deprived ot its core.

Season for some minutes, then add the yellow tomatoes and let them cook on high flame for some minutes.

Add some salt to the tomatoes, dim the flame and let them gently cook for about 10-15 minutes.

Make boil a pot of slightly salted water and, when it will start to boil, cook the pasta. Cook the pasta and drain it when it is "al dente" directly in the pan containing the cooked tomatoes.

In the pan add two or three tablespoons of the pasta cooking water and finish the spaghetti cooking stir-frying them for a couple of minutes.

Add some Granetta di vacca and the fresh basil; stir the pasta and then serve it hot in the dishes.

In order to prepare pasta with arugula pesto and lemon, start by cooking and salting the pasta. When it is ready, drain and transfer it in a bowl seasoning it with some oil and let it cool down.

Place the almonds cut into flakes in a baking tray and put it in the oven at 200°C for some minutes, until they become golden.

Now, start with the pesto preparation: in a mixer pour some arugula with the Granetta di vacca, the pine nuts, the salt and the lemon juice. Blend everything adding some oil step by step, making sure that the mixture stays always wet.

Add the obtained pesto to the previously prepared pasta. Then add also the cherry tomatoes, the almonds in flakes and the lemon zest. Your pasta with arugula pesto, lemon and cherry tomatoes is ready to be tasted.