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Asparagus, pancetta and sundried tomato tagliatelle

11 September, 2015

Ingredients: Serves 4

400g pasta dough

1 bunch asparagus

100g pancetta (or dry cured smoked bacon) sliced into strips

1 clove garlic minced

50g sun dried tomatoes sliced

Olive oil

Salt and pepper

Parmesan cheese

 

Divide the pasta dough into 3 to make it easier to work with.  If rolling with a rolling pin start slowly and leave to rest every now and again to relax the dough.  Once rolled thin enough, flour well and fold on itself a few times and cut with a knife into ribbons.

If using a pasta machine (way easier!) start on the largest setting and slowly roll the pasta.  I put my pasta through the largest setting around 3 -4 times, folding the dough back on itself before moving down to the thinner settings.  Keep rolling your pasta until the second to last setting.  Repeat with the remaining dough.  Attach the pasta cutter and roll through the tagliatelle part.  Flour well and leave to dry a little on the bench.

Remove the woody part of the asparagus and chop the nice stem until 4 cm from the top.  Leave the tips to one side.  In a frying pan add some olive oil and heat.  Add garlic and fry but do not brown.  Add the pancetta or bacon and chopped asparagus and fry until the asparagus begins to soften.  Mash the asparagus a little with the back of a fork.  Season with salt and pepper.

Meanwhile bring a pot of water to the boil and add the pasta and cook for around 3-4 minutes until the pasta is cooked but firm to the bite.  Strain the pasta but reserve a cup of the cooking liquid.

Add the asparagus tips into the pan and cook for 2 minutes then add in the pasta.  Add the sundried tomatoes and toss through the pasta.  Add a little of the pasta water if you feel it’s a little dry and turn out onto a serving dish.  Drizzle with more olive oil and grated parmesan.

 


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