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–+ servings

Tagliatelle with green asparagus, sun-dried tomatoes & herb oil

Spring tagliatelle with green asparagus, aromatic sun-dried tomatoes and fragrant herb oil. A light, Mediterranean-inspired dish - quick to prepare, wonderfully fresh and wonderfully combined with a fruity Barbera from Piedmont.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 530 kcal

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

Nutritional values per portion

Calories: 530kcalCarbohydrates: 60gProtein: 14gFat: 24g
Keyword Asparagus, Barbera, Herbs, italian, Pasta, Spring, Vegetarian
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