Egg Tagliatelle with Basil, with Asparagus, Cherry Tomatoes and Parmigiano Flakes


– 1 Cubotto of Allemandi egg tagliatella with basil
– 15 asparagus (you can use them either pre-boiled or fresh)
– 8-10 cherry tomatoes
– 3 tbs of extra virgin olive oil
– Parmigiano cut into flakes
– Salt and black pepper to taste

Clean asparagus, eliminating the hard part at the bottom, if you are using them fresh, and cut them into rounds, otherwise cut them right away, if you are using them pre-cooked. In both cases, keep the tips whole.

Pour 2 tablespoons of oil in a pan, heat it up and add the asparagus, add salt, pepper and sautee for 5 minutes, if you are using pre-boiled product or 10 minutes (of which 5 covered), if you are using fresh.

Meanwhile, put on the heat a large pot with a lot of water and bring it to a boil. Salt the pasta water and toss the tagliatelle.

While pasta is cooking, clean and wash the cherry tomatoes, cut them into fourths. After 5 minutes, drain the pasta and toss it in the pan, add the tomatoes, one tablespoon of oil and quickly sautée it.

Serve it, sprinkling it with the flakes of parmigiano and with some freshly ground black pepper.