There are some dishes that are eaten with more appetite when done in season. Why not try the tagliatella with asparagus this summer, where vegetables are most abundant? We say try tagliatella with asparagus which is a summer meal with salad next to asparagus season.
Materials:
1 pack of tagliatella pasta, 500 gr
4 lt water + 1 tablespoon salt, to boil the pasta
1 vineyard asparagus, 400 g
4 stalks of spring onions, washed and chopped wispy
2 cloves of garlic, crushed
2 tablespoons olive oil
1 box of cream, 200 ml
1 cup of boiled pasta
Half bunch of dill,
1 teaspoon of freshly ground black pepper
100 g parmesan, finely sliced
Service: 4 people
Preparation cooking time: 30 minutes
- For pasta, take water and salt into a deep saucepan, boil over an open fire, add the pasta and boil for 8-9 minutes.
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While the pasta is boiled, wash the asparagus and cut the 2-3 cm section underneath (we don’t use this part because it is hard). Sauté on an open fire for 5 minutes by taking it into a large pan where you add 3-4 cm long chopping olive oil.
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Add the fresh onions and garlic and sauté for another 2-3 minutes (be careful not to burn the garlic). Add 1 cup of cream and pasta juice and cook for about 6-7 minutes until the cream becomes thick.
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Filter the cooked pasta on top of asparagus sauce, add black pepper and dill and mix. Take it to the serving plates and sprinkle with parmesan and serve while hot.
A brief note: You can also make fettuccini or linguine pasta instead of taglittella.
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