Tagliatelle with asparagus, tomatoes and Grana Padano Riserva
Medium
4 people
40 min
Melissa Thompson @fowlmouthsfood
Ingredients
- 400g 00 pasta flour (plain flour is fine too)
- 4 whole eggs plus 2 egg yolks
- 400g mini plum tomatoes, sliced lengthways
- 2 bunches of British asparagus cut in half
- 100g Grana Padano Riserva
- Juice of 1 lemon
- Olive oil
- Knob of butter
- Salt
- Pepper
Preparation