Tagliatelle with Asparagus and Sun-Dried Tomatoes
Instructions
Sauté the shallots in olive oil with chili.
Join the sundried tomatoes, asparagus into chunks, salt, pepper and seasoning until fluffy.
Combine the Arugula and chopped noodles cooked al dente; Add a tbsp of its cooking water, sauté over high heat and finish with Parmesan cheese.
Serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type pasta nests of tagliatelle
- 300 g of boiled asparagus
- 1 shallot
- 1 bunch of arugula salad
- 1 chili
- 12 sundried tomatoes
- Cheese parmesan
- Olive oil extra virgin
- Salt
- Pepper