Springy, spicy, aromatic
This pasta brings a Mediterranean flavour to your plate: fresh green asparagus meets intensely aromatic sun-dried tomatoes and a homemade herb oil with parsley and basil. The combination is light, flavourful and yet complex – perfect for an uncomplicated but sophisticated dinner.
Ideal wine accompaniment: Barbera d’Alba DOC – freshness meets flavour
With its juicy acidity, restrained tannins and juicy cherry fruit, Barbera from Piedmont is an excellent accompaniment to dishes with tomatoes and green vegetables. Its fine herbal spiciness picks up on the notes of the herb oil, while the fruity component harmonises wonderfully with the sweetness of the dried tomatoes. The structure of the wine remains elegantly in the background without dominating the vegetables – ideal for pasta with a spring flavour.
Further suitable wine recommendations
1. Cerasuolo d’Abruzzo DOC (Abruzzo, Italy) This rosato from the Montepulciano grape combines freshness with strength: red fruit, herbal spice and a hint of saltiness make it an exciting counterpart to the asparagus and tomatoes.
2nd Zweigelt from the Carnuntum DAC (Austria) A fresh Zweigelt with crisp cherry fruit and animating acidity – ideal with light pasta. The fine flavour complements the herbal oil without being too heavy.
3. Pinot Noir from Alsace AOC (France) A delicate, cool Pinot Noir from Alsace brings delicate fruit, mild tannins and a hint of herbs – perfect for the finely balanced flavours of the dish.
4. Bardolino DOC (Veneto, Italy) Light, fruity and elegant: Bardolino goes perfectly with pasta with vegetables. The combination of asparagus, tomatoes and herbs enlivens its vibrancy.
5. gamay from the Beaujolais-Villages AOC (France) A fresh Gamay convinces with blackcurrant and raspberry flavours, which correspond well with the dried tomatoes. Its lightness leaves room for the vegetables – a playful, harmonious pairing.
The recipe:
Tagliatelle with green asparagus, sun-dried tomatoes & herb oil
Cooking utensils
- 1 Large pot for pasta
- 1 Pan
- 1 Knife & chopping board
- 1 Sieve
- 1 Small bowl for the oil
Ingredients
For the tagliatelle:
- 200 g Tagliatelle
- 200 g green asparagus cut into pieces
- 6 -8 dried tomatoes in stripes
- 2 Tbsp olive oil
- Salt & pepper
For the herb oil:
- 4 Tbsp olive oil
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped basil
- 1 teaspoon lemon zest
- Salt to taste
Preparation
Cook pasta
- Cook the tagliatelle in plenty of salted water until al dente.
- Drain and collect some of the pasta water.
Preparing vegetables
- Sauté the asparagus in olive oil for approx. 5 minutes.
- Add the dried tomatoes and fry briefly.
Mix the herb oil
- Mix all the ingredients together in a small bowl.
- Salt to taste.
Finish
- Mix the pasta with the vegetables and a little pasta water in the pan.
- Drizzle with herb oil and serve immediately.
Recommended side dishes
- Rocket salad with lemon
- Grilled zucchinis
- Crispy ciabatta
