Tagliatelle with asparagus Nut Sauce

First courses

Porzioni: 4
Difficoltà: 3
Tempo di cottura: 35

INGREDIENTS FOR 4 PEOPLE

Tagliatelle Dough

100 g of flour
100 g durum wheat semolina
2 eggs
1 tsp olive oil
salt

Asparagus with sauce

250 ml asparagus broth (cooking water of asparagus peel)
400 g of white asparagus, cooked and sliced
2 tablespoons hazelnuts, cut into flakes
4 anchovy fillets in oil,
finely chopped
1 squeeze of lemon juice
salt
Freshly ground pepper
2 tablespoons olive oil
1 tablespoon butter

Further

1 tbsp parsley , finely chopped
2 tablespoons hazelnut flakes for sprinkling

METHOD

Tagliatelle dough:

For the noodles knead together all the ingredients, cover and leave to rest. Thinly roll out the dough with a pasta machine and allow to dry slightly before cutting.Cut thin Tagliatelle with the blade attachment of the pasta machine or with a knife.

Asparagus and walnut sauce:

Let three quarters of the liquid from the asparagus broth thicken. Add the asparagus slices, hazelnuts and anchovies , season with lemon juice, salt and pepper. Finally bind the sauce with olive oil and butter.

Completion:

Boil the pasta in plenty of salted water for about 3 minutes (in case of a finished product follow the instructions on the packet).
Toss in the hot asparagus nut sauce, sprinkle with parsley and hazelnut leaves and serve.