Tagliolini with creamy vegetables
Instructions
Cut into cubes or slices Zucchini and bell pepper and thinly sliced leeks.
Gathered vegetables, prepared in a saucepan with oil, add salt and cook over low heat, with the lid on, for about 20 minutes.
Meanwhile, fill a pot with water and bring to a boil.
Add salt, then add the noodles.
Beat the egg yolks in a bowl with the parmesan and the mascarpone cheese, then add the chives shredded with scissors and cooked vegetables.
Drain the pasta al dente, not too sgocciolarla, and dress with the mixture prepared.
Stir thoroughly, add a ground pepper and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta tagliolini with eggs
- 2 zucchini
- 1 red pepper
- 2 leeks
- 3 tablespoons of olive oil
- Some stems of chives
- 2 egg yolks
- 150 g of mascarpone
- 40 g of parmigiano-reggiano
- Salt
- Pepper