Inspired by the narrow Italian cobblestoned streets with small cozy restaurants, at the corner of the street, covered with red-checkered tablecloths tables and amazingly delicious pasta. I dreamed about Toscana and decided to share a recipe a new version of the Tagliatelle with asparagus, walnuts and Delishu Bio Boletes and Bio Thyme.
Required ingredients for Tagliatelle with asparagus, walnuts and Delishu Bio Boletes and Bio Thyme
80 gr. Pasta
80 gr. Asparagus’s tips
¼ glass of white wine
50 gr. Delishu bio boletes and bio thyme
Garlic
Salt and black pepper
Roasted walnuts
Walnut oil
Directions for preparing Tagliatelle with asparagus, walnuts and Delishu Bio Boletes and Bio Thyme
Cook the pasta. Boil the asparagus for a minute or stew them in a pan with olive oil. Heat the olive oil and add the garlic. As soon as you smell the garlic aroma add the white wine and the Delishu cut in cubes. Stir until the Delishu melts, add some water if necessary. Combine the sauce with the pasta and serve sprinkled with roasted walnuts and a drop of walnut oil.