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
- 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.
- 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.
- 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.
- Arrange the pasta in a dish, garnishing with the tips of asparagus.
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