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.
