Tagliatelle with Asparagus, prosciutto and pomoleggero sauce

Serve 6

Cook the tagliatelle in boiling salted water until al dente. In a saucepan, fry the chopped shallot together with a little extra virgin olive oil. Add the Pomoleggero and bring to a simmer, then add the Asparagus tips sauce and the prosciutto cut into strips. Drain the tagliatelle and toss them in the prepared sauce. Complete with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano.