Tagliatelle with Asparagus and Pesto
Category: Pasta
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Egg Tagliatelle | 400g |
| Fresh Asparagus | 400g |
| Butter | 50g |
| Onion | 30g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Vegetable Broth | to taste |
| Fresh Basil | 25g |
| Pine Nuts | 8g |
| Parmigiano Reggiano DOP (Grated) | 35g |
| Pecorino Cheese (Grated) | 15g |
| Extra Virgin Olive Oil | 50ml |
| Garlic Clove | 1 |
| Coarse Salt (for cooking pasta) | 1 pinch |
Instructions
-
Prepare the Pesto
Begin by preparing the classic Genoese pesto. If you want detailed instructions, please refer to our pesto recipe page. Start by placing a garlic clove in a mortar (you can use a blender if preferred). Crush the garlic, then add the fresh basil leaves. Gradually add the grated cheeses (Parmigiano Reggiano and Pecorino), and lastly, pour in the extra virgin olive oil in a steady stream while continually mixing with the pestle. Continue to mash the ingredients until you achieve a smooth, homogeneous pesto sauce. Set the pesto aside for later use. If you have homemade pesto on hand, you can substitute it with 120-150g for this recipe. -
Prepare the Asparagus
Wash the asparagus thoroughly under running water. Trim the tough, woody ends by cutting off the bottom part. Use a vegetable peeler or a knife to peel the stems until the white section is exposed and the fibrous outer layer is removed. Cut the asparagus spears into two parts: keep the tips whole or halved, and slice the remaining stems into rounds. These steps can be seen in the “school of cooking” section if you need guidance. -
Sauté the Asparagus
For the sautéed asparagus, finely chop the onion. In a large skillet, melt 30g of butter over low heat. Add the chopped onion and sauté it until it becomes translucent. Add the sliced asparagus stems and season with salt and pepper. Cook for about 10 minutes, occasionally adding a spoonful of vegetable broth to keep the mixture from drying out. Once cooked, remove the skillet from the heat. -
Make the Asparagus Cream
Remove half of the sautéed asparagus stems and transfer them to a blender. Add a little vegetable broth or hot water and blend until smooth, forming an asparagus cream. Pour this cream back into the skillet with the remaining asparagus stems, and mix everything together off the heat. Set this aside. -
Cook the Pasta
In a separate pot, melt the remaining butter over low heat. While the butter is melting, cook the tagliatelle pasta in salted boiling water according to the package instructions, until al dente. When the pasta is ready, drain it, reserving some of the cooking water. -
Combine and Serve
Transfer the cooked pasta to the skillet with the asparagus mixture. Set the pan over low heat and toss the pasta with the asparagus and cream mixture. Add the freshly prepared pesto and stir to combine for a few seconds. Turn off the heat, and your tagliatelle with asparagus and pesto is ready to serve. Enjoy the dish while it’s still warm, and serve immediately.
Tips
- For an added crunch, you can toast the pine nuts lightly in a dry pan before adding them to the pesto.
- If you want to make the pesto ahead of time, it can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to add more or less garlic depending on your preference.
This Tagliatelle with Asparagus and Pesto is a vibrant and fresh dish perfect for springtime meals. The combination of creamy asparagus, fragrant pesto, and the richness of Parmesan and Pecorino creates a wonderful harmony of flavors that will delight your taste buds. Enjoy this dish with a glass of white wine for the perfect meal!
