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Tagliatelle with asparagus, lemon & chives
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230g bunch asparagus, trimmed
100ml double cream
Finely grated zest 1 lemon
2 cloves garlic, peeled and halved
½ x 25g pack chives, chopped
125g Giuseppe Cocco Egg Tagliatelle
4-6 tbsp freshly grated Parmigiano Reggiano
1. Cut the asparagus on the diagonal into 2cm lengths. Drop into a pan of boiling water, return to the boil for 2-3 minutes until just tender then drain.
2. Heat the cream in a medium saucepan and add the lemon zest and garlic. Simmer for 2-4 minutes until the garlic is soft then discard. Add the asparagus and chives to the cream and simmer for 1 minute more. Keep warm.
3. Cook the tagliatelle in boiling salted water for 3-4 minutes until only just tender. Drain, keeping a little pasta water aside. Add the pasta to the sauce with most of the cheese. Toss together, adding a little cooking water if needed to loosen, and serve in warmed pasta bowls with extra grated Parmigiano and ground black pepper on top.
Typical values per serving:
This recipe was first published in May 2018.