Saracene Buckwheat Tagliatelle with Asparagus Sauce

On the table in 15 mins

Serves 4

vegetarian

Ingredients

  • 250g Saracene Buckwheat Tagliatelle "La Pasta di Aldo"
  • 20 asparagus
  • 1 spoon sliced scallion
  • 100g butter
  • 60g grated Parmesan
  • Salt to taste

Method

  1. Clean the asparagus and cook them in boiling salted water for few minutes then pass them under cold water to preserve the brightness of the colour and wrap them in a dishcloth to dry.
  2. Cut the asparagus into rounds, leaving aside the tips. Pan fry the asparagus with the butter and the scallion, salt them and complete the cooking.
  3. Boil the Saracene Buckwheat Tagliatelle “La Pasta di Aldo” for 4-6 minutes then strain the pasta and dress it with the asparagus before sprinkling with Parmesan.
  4. Arrange the pasta in a dish, garnishing with the tips of asparagus.

Made with...

Saracene Buckwheat Tagliatelle 1kg by Pasta di Aldo
£15.00

Coarsely ground buckwheat gives this egg pasta an unbelievable depth of flavour. And as any trendy foodie will tell you, Buckwheat Pasta is very nutritious too as it comes from...

buy now

Tagliatelle Amalfitane with Shrimp and Gorgonzola

Make it

Vegan Tagliatelle with Artichokes, Lemon & Vegan Basil Pesto

Make it

Spinach Tagliatelle with Crispy Jowl and Cream Cheese

Make it

Egg Tagliatelle with Meat Sauce

Make it