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Sauces
BARILLA TAGLIATELLE
WITH PROSCIUTTO, ASPARAGUS & ROASTED CAPSICUM
Made with
Egg Tagliatelle
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- Prep
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- Cook
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- Skill
- Casual
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- 612
- Calories
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- 29g
- Total Fat
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- 30.2g
- Protein
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- 54.3g
- Total Carbohydrates
Ingredients
- 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
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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.
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SAUTE
Heat some Extra Virgin Olive oil in a fry pan over medium heat, add the shallots and Prosciutto and saute until golden.
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ADD THE VEGETABLES
Add the asparagus, season to taste and cook for 2 minutes, then keep aside.
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COOK THE PASTA
Drop the Barilla Tagliatelle in the water and stir after 2 minutes.
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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.
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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.