John Myers
Tagliatelle with Asparagus and Wild Garlic Pesto
The perfect tagliatelle with asparagus and wild garlic pesto recipe with a picture and simple step-by-step instructions.
- 120 g Tagliatelle pasta
- 250 g Asparagus
- 0,5 Pc. Onion blue
- 2 Pc. Clove of garlic
- 4 tbsp Wild garlic pesto itself acc.
- 1 Splash White wine
- 2 tbsp Water
- Herbal salt – pepper
- Grated cheese – Sbrinz
- Wash the asparagus, cut the end, peel if necessary. Cut diagonally, put heads to one side. Peel the onion and garlic, dice finely.
- In a sauté pan or saucepan, add the onions and garlic to a tablespoon of oil. Add the asparagus and sauté. Deglaze with white wine and water and cook with herb salt, pepper, a pinch of sugar and a nut of butter until al dente. At the same time, cook the tagliatelle “al dente” in plenty of salted water.
- Strain the tagliatelle, put back in the saucepan, drizzle with a little olive oil, mix. Mix the wild garlic pesto with the asparagus. Remove the asparagus heads and put them to one side. Carefully fold the asparagus under the tagliatelle.
- A glass of good wine and ……)))) .- ********* GOOD APPETIT (((.- *********
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