Herb tagliolini with asparagus and peas
Instructions
For the pasta fresca: blend well squeezed spinach with eggs.
On work surface, place the flour "Fountain".
Combine the mixture of spinach and eggs, olive oil and knead until it forms a smooth ball and soda.
Do rest the dough covered for 20 minutes.
For the sauce: wash the asparagus, cut into slices not too large leaving tips whole by eliminating the hard part of the stem.
In a pan, chopped shallots wilt with Polio, combine the bacon cut into listarcllc and shelled peas.
Season with salt, sprinkle with 2 tablespoons of water and cook covered for 5 minutes.
Combine the asparagus and continue cooking for another 2-3 minutes.
For the noodles: resume the dough and spread it too thin.
using the special tool, cut the noodles.
Put on the heat a saucepan with salted water, bring to a boil and cook the pasta, then drain it al dente.
To serve: blow a few minutes the tagliolini in a pan with the vegetables.
Combine Parmesan, pepper, mix well and serve immediately very hot.
Ingredients and dosing for 4 persons
- For the fresh pasta:
- 250 g of wholemeal flour
- 100 g of cooked spinach
- 1 tablespoon of olive oil
- 2 eggs
- For the sauce:
- 350 g of peas
- 200 g of asparagus
- 100 g of bacon
- 2 tablespoons of olive oil
- 30 g of parmigiano
- 1 shallot
- Salt
- Pepper