Pasta with Asparagus, Chestnut Mushrooms and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 shallots (chopped)
- 400 grams Asparagus
- 200 grams Chestnut mushroom
- 200 grams Cherry tomatoes
- 300 grams Tagliatelle
- salt
- freshly chopped peppers
- 1 Tbsp olive oil
- 50 grams Parmesan (grated)
- Basil (for garnishing)
Preparation steps
1.
Rinse and dry asparagus, peel bottom third of stalks. Cut the rest of stalks lengthwise and divide into three long parts.
2.
Clean chestnut mushrooms and cut into slices.
3.
Blanch tomatoes and peel.
4.
Cook pasta in boiling salted water until al dente.
5.
Heat olive oil in a large pan and sauté shallots until translucent. Add asparagus and saute for about 3 minutes. Add mushrooms and cook, covered, for about 2 minutes. Add tomatoes and drained pasta, season with salt and pepper and mix well. Arrange pasta on plates, sprinkle with parmesan and garnish with basil leaves. Serve.
