Tagliolini with springtime sauce

Tagliolini with springtime sauce

720 g fresh tagliolini
2 g gloves garlic
to taste basil
to taste parsley
1/2 shallot

For 6 People

Sweat the chopped shallot and whole garlic cloves with the olive oil in a frying pan. Remove the garlic cloves when soft and add the mixed vegetables. In the meantime cook the fresh tagliolini in lots of boiling salted water. Drain the pasta and toss for a few minutes in the frying pan with the vegetable sauce. Garnish with chopped parsley and whole basil leaves. Add grated Parmigiano Reggiano cheese and serve.


Chef Leonardo Pellacani

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