Tagliatelle with wild asparagus and broad beans

25 min. x4

Ingredients

  • 350 grams of Tagliatelle
  • A bunch of wild asparagus
  • 150 grams of fresh broad beans
  • 1 shallot
  • Grated pecorino romano cheese
  • Extra-virgin olive oil
  • Salt and pepper q.b.

Directions:

Clean the asparagus, removing the woody end. Peel and wash the broad beans. Sauté in a pan the chopped shallot with a little 'oil. When it is golden, add the beans and asparagus. Season with salt and cover the pan, stirring occasionally and adding more broth or hot water if necessary. Cook until the asparagus and broad beans are soft. Meanwhile, cook the pasta in plenty of salted water. Drain the pasta “al dente” and toss in the pan with the sauce. Serve with a generous sprinkling of grated cheese.

Share: