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This special tagliatelle recipe - called "Primavera Tagliatelle" - is ideal for this time of year, when spears of asparagus are slim and tender and cool days are still mixed in with the warm ones.
The basil tagliatelle and asparagus make it hearty, comforting and super fresh, perfect for this Spring season!
Primavera Tagliatelle with basil and asparagus
Preparation: 30 minutes - Cooking: 20 minutes Difficulty: Easy - Portions: 4-5 persons - Cost: Low
Ingredients for 4 people
How to make Primavera Tagliatelle with basil and asparagus
Clean and wash the asparagus, shell and peel the broad beans. Cut asparagus into pieces of about a half centimeter, put them in a pan with two tablespoons of extra virgin olive oil and sautè for about 5 minutes on medium heat.
Meanwhile, cut the Italian Speck ham into slices. Put a large pot on the heat with a lot of water, bring it to a boil. Adjust asparagus with salt and pepper, cover and turn the heat to low. When water starts boiling, put salt in it and toss the basil tagliatelle, cook as per instructions on the packaging, less 2 minutes.
While pasta is cooking, add the broad beans and the speck in the pan with the asparagus and sauté on medium heat for 10 minutes.
Melt the ricotta cheese with enough pasta water to make it liquid, but still creamy.
Drain pasta and toss it in the pan, add the ricotta and sauté on a medium heat for 1-2 minutes. Adjust with some more pepper, if necessary, add some grated parmigiano to taste and serve.