BARILLA TAGLIATELLE

Instructions

1. 1 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.

2. 2 SAUTE

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

3. 3 ADD THE VEGETABLES

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

4. 4 COOK THE PASTA

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

5. 5 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.

6. 6 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.