Tagliatelle with asparagus (4)
Instructions
Clean and cut the asparagus slices, leaving tips whole; put them in a pan and add the chives, fresh, ripe tomatoes, olive oil, salt and start to cook.
Meanwhile, put to boil water for pasta.
After about 20 minutes the sauce is ready.
Transfer the noodles al dente, toss and pay it in dishes.
Serve with grated Parmesan.
Tip: if necessary, blanch the asparagus before you cut them into rings, and finish some cooking in the Pan; otherwise it remains a sharp flavour that mulls a little preparation.
Ingredients and dosing for 4 persons
- 350 g of type pasta nests of tagliatelle
- 400 g of asparagus
- 1 cipollina
- 2 tomatoes
- Grated parmesan cheese
- Olive oil extra virgin
- Salt