INGREDIENTS FOR ABOUT 4 SERVINGS:
– 1 250 g Cubotto of Allemandi basil egg tagliatelle
– 250g of asparagus
– 400 g of fresh broad beans (in the pod)
– 100g of cooked ham (in a whole slice)
– 180g of ricotta cheese
– 2 tbs. of extra virgin olive oil
– Salt and pepper to taste
– Grated parmigiano to taste
Clean and wash the asparagus, shell and peel the broad beans. Cut asparagus into pieces of about a half centimeter, put them in a pan with two tablespoons of extravirgin olive oil and sautè for about 5 minutes on medium heat.
Meanwhile, cut the ham into cubes and put a large pot on the heat with a lot of water, bring it to a boil.
Adjust asparagus with salt and pepper, cover and turn the heat to low.
When water starts boiling, put salt in it and toss the basil tagliatelle, cook as per instructions on the packaging, less 2 minutes.
While pasta is cooking, add the broad beans and the ham in the pan with the asparagus and sauté on medium heat.
Melt the ricotta cheese with enough pasta water to make it liquid, but still creamy.
Drain pasta and toss it in the pan, add the ricotta and sauté on a medium heat for 1-2 minutes. Adjust with some more pepper, if necessary, add some grated parmigiano to taste and serve.