Egg Taglierini with peas and asparagus sauce

  • 难易程度


  • 320 g Taglierini n° 105 all’uovo
  • 350 g asparagus
  • 150 g shelled peas
  • 1 onion
  • 70 g Butter
  • 2 tbsp grated Parmesan cheese
  • salt and ground pepper
Taglierini n° 105 all’uovo


Clean the asparagus removing the tougher whit parts, peel them with a potato peeler, rinse them and chop them into chunks, keeping the tops in a whole.Peel and finely sice the onion; fry it until soft in a pan with 40 g of butter, add the asparagus, season with salt and pepper and simmer over a medium heat for 7-8 minutes.Remove the pan from the heat, whiz the asparagus in a food blender, keeping a few tops aside.Chop the leftover onion place it in the pan with the rest of the butter and fry until soft, add the peas and brown them for a few minutes.Add a few spoonfuls of water, season with salt and a grind of pepper, cover with a lid and keep cooking for 8 or 10 minutes over a medium heat.Add the asparagus mixture and the whole tops and heat. In the meanwhile cook the pasta, drain it al dente and mix with the asparagus and pea sauce. Serve it with grated parmesan on the side.