Tagliatelle with asparagus (2)
Instructions
Peel the onions and slice them up.
Separate the stems of asparagus from bits and cut them into slices.
Fate then heat 3 tablespoons of olive oil in a large frying pan, add the spring onions and sliced stalks and simmer, covered and sweet fire, for about 10 minutes.
Add the points, the orange zest and juice and cook to vivacious fire for a few seconds.
Then scented with savory chopped.
Boil the pasta in salted water, to which you added the oil remained al dente, drain and dress with vegetables prepared right away.
Finally completed the pasta with cheese and ground pepper and serve hot.
Ingredients and dosing for 6 persons
- 250 g of pasta fresh egg tagliatelle type
- 200 g of asparagus
- 2 spring onions
- 1 orange untreated
- 4 tablespoons of olive oil extra virgin
- 3 leaves of savory (or basil)
- 4 tablespoons of grated parmesan cheese
- Salt
- Minced 1 of white pepper in grains