Close

Spring Tagliatelle with Pea Pesto, Ricotta and Asparagus Recipe

Print Recipe
Spring Tagliatelle with Pea Pesto, Ricotta and Asparagus Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Ingredients
  • 1 bunch baby asparagus
  • 2 tablespoons olive oil
  • 4 portions homemade tagliatelle boiled to al dente
  • 1/2 cup fava beans
  • 1/2 zucchini cut into very thin strips
  • 3/4 cup fresh ricotta
  • fresh mint leaves
  • Finely chopped chili As much as you can take
  • pepper
Pea Pesto
  • 1 1/2 cup peas you can use the frozen ones
  • 2 garlic cloves
  • 2 tablespoons toasted pine nuts
  • 1/3 cup olive oil
  • salt and pepper
Servings
4
Ingredients
  • 1 bunch baby asparagus
  • 2 tablespoons olive oil
  • 4 portions homemade tagliatelle boiled to al dente
  • 1/2 cup fava beans
  • 1/2 zucchini cut into very thin strips
  • 3/4 cup fresh ricotta
  • fresh mint leaves
  • Finely chopped chili As much as you can take
  • pepper
Pea Pesto
  • 1 1/2 cup peas you can use the frozen ones
  • 2 garlic cloves
  • 2 tablespoons toasted pine nuts
  • 1/3 cup olive oil
  • salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start with the pesto. Place peas, garlic, pine nuts and oil in a blender and blend until smooth. If it’s too dry, just add a little more oil. Season with salt and pepper.
  2. Cut the hard end of the asparagus and cut them in half, sauté them golden in olive oil.
  3. Place the warm pasta in a bowl and add the pesto, mix well. Add the rest of the ingredients, mix gently and serve with some pepper on top.

Leave a Comment

Your email address will not be published. Required fields are marked *

I Made ThisQuestions

Pinterest
Facebook
Google+
Twitter