Tagliatelle primavera recipe
Summary: Recipe tagliatelle primavera for the arrival of spring, pasta with the color of hope. With or without pesto a colorful pasta dish. Recipe tagliatelle of the sun with the arrival of spring. Recipe fresh homemade pasta with vegetables. Tagliatelle recipe for vegetarians. Cooking fresh pasta for just a few minutes in a large broth of water.
Ingredients :
- 320 g of fresh tagliatelle
- 250g green asparagus
- 250 g peas
- 250 g of broccoli
- 50 g wild garlic
- 50 g butter
- 3 sprigs of flat-leaf parsley
- 3 sprigs of basil
- 4 tablespoons of olive oil
Instructions
- Cook the tagliatelle for 3 to 4 minutes in a large volume of salted water.
- Peel the asparagus, shell the peas and rinse the broccoli.
- Cook the asparagus in a volume of cold water for 6 to 10 minutes, cool them and cut them into small sections.
- Cook the peas for 5 to 8 minutes in a saucepan of boiling salted water, taste so that the peas are still crunchy.
- Cook the broccoli in boiling water with 2 bay leaves.
- Wash the wild garlic leaves in plenty of water, then blanch them for one minute in boiling water.
- Arrange the wild garlic leaves individually on a baking sheet.
- Place a small piece of butter on each sheet, bake in a hot oven at 180 ° for 4 to 5 minutes.
- Heat the olive oil, then add the flat-leaf parsley and the basil then add the tagliatelle to reassemble them.
- temperature under a low heat.
- Place your hot Tagliatelle on a heated plate, then your hot vegetables and finally your wild garlic.
Preparation time: 30 minutes
Cooking time: 7 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Tagliatelle primavera
My favorite wine for this recipe Première Cote de Blaye white Grape variety: Sauvignon, Muscadelle, Sémillon
Temperature between 8 ° and 10 °
