Ingredients (makes
6-8 servings):
1 lb tagliatelle or green and white paglia e fieno
1 lb asparagus
salt and pepper
Monini Extra Virgin Olive Oil
1 slice stale white bread, made into large crumbs
2 oz grated fontina, Gruyére or Emmenthal Cheese tablespoon
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Preparation
Wash the asparagus and remove any tought stalks. Place
in a large shallow pan with a lid, add salt and cover with boiling
water. Cook about 8 minutes if the asparagus is thick, less
if thin. Drain and plunge into cold water. Drain again and cut
into 3/4 inch lengths, discarding any tough parts. Melt the
Extra Virgin Olive Oil in a large pan, add the breadcrumbs and
cook gently, stirring all the time, for about 2 minutes. Now
add the asparagus and black pepper to taste. Cook for about
5 minutes. Keep warm. Cook the pasta, following the directions
to avoid overcooking. Drain and add the asparagus sauce. Add
the grated cheese and stir until it has melted. Simmer, uncovered,
for 20 minutes.
Drain thoroughly and toss with the sauce. Sprinkle with parsley
and serve at once.
For this particular recipe I use your Fruttato Extra Virign
Olive Oil. |
