BARILLA TAGLIATELLE

WITH PROSCIUTTO, ASPARAGUS & ROASTED CAPSICUM

Made with

Egg Tagliatelle

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  • Prep
  • Cook
  • Skill
    Casual


  • 612
    Calories
  • 29g
    Total Fat
  • 30.2g
    Protein
  • 54.3g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Tagliatelle
  • 1 jar Barilla Basilico sauce
  • 1 shallot, sliced
  • 160g Prosciutto, thinly sliced
  • 1 bunch green asparagus, finely sliced - the tips cut into batons for garnishing
  • 150g roasted capsicum, peeled, seeds removed and thinly sliced
  • 60ml Extra Virgin Olive oil
  • 60g Parmigiano Reggiano cheese, grated
  • Salt and pepper, to taste
  • Rock salt, for pasta water

Instructions

  • TO START

    In a large pot, bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7g of salt per litre of water.

  • SAUTE

    Heat some Extra Virgin Olive oil in a fry pan over medium heat, add the shallots and Prosciutto and saute until golden.

  • ADD THE VEGETABLES

    Add the asparagus, season to taste and cook for 2 minutes, then keep aside.

  • COOK THE PASTA

    Drop the Barilla Tagliatelle in the water and stir after 2 minutes. 

  • COMBINE

    Drain the pasta one minute before the suggested time. Toss pasta into the fry pan with the Prosciutto and capsicum. Add Parmigiano and finish with olive oil.

  • SERVE

    Using a ladle and tongs, swirl the pasta into a nest shape in the ladle, then transfer onto a plate. Top the nest with asparagus tips and a drizzle of olive oil.

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