SPRING TAGLIATELLE

500/600 gr. green or white asparagus or mixed asparagus, 1 zucchini, 400 gr. peas, 1 fresh onion, a handful of parsley and garlic, 3 tbsp. extra virgin olive oil, 4 tablespoons of grated Parmesan cheese, 350 gr. large noodles.

Keep the asparagus tips (about 10 cm.) aside. Clean the asparagus stalks as indicated and cut into rings. Shell the peas. Cut the zucchini and onion into rings. Place everything in a pan and cook the vegetables until al dente with the oil. Boil the pasta, pour it over the vegetables with some of its water and finish cooking at high heat for one minute. Serve with a sprinkling of garlic and chopped parsley and Parmesan cheese, sear the asparagus tips kept aside, in a little salted water for 10 minutes, season with a little oil, serve as a garnish for the tagliatelle or accompanied by boiled eggs, thus obtaining a complete menu.

INSTEAD OF TAGLIATELLE, you can season any boiled cereal by adding it to the vegetable preparation and cooking together for a few minutes.