Whole-wheat tagliolini with asparagus
Instructions
Clean the asparagus and lessarne in salt water the tender.
In the same water boil the pasta "al dente".
Wilt in olive oil asparagus, sprinkle with wine and let evaporate; Add a little water and reduce cream by combining 2 tablespoons grated ricotta.
Drain the pasta and add to the cream.
whisk together 2 tablespoons of grated ricotta.
Ingredients and dosing for 4 persons
- 400 g of fresh tagliolini type semintegrali pasta
- 1 bunch of wild asparagus
- 1/2 cup of white wine
- 3 tablespoons of olive oil extra virgin
- 2 tablespoons of grated ricotta salata