Smoked paprika tagliatelle with asparagus and wild garlic pesto

Ingredients
(Serves 4)

20 asparagus spears

for the pasta

325 g “00″ pasta flour
3 free range organic eggs, plus 2 egg yolks
1/2 tbsp extra virgin olive oil
5 g smoked paprika
40 g semolina, for dusting

for the wild garlic pesto

100 g wild garlic leaves, washed and roughly chopped
60 g pine nuts, toasted
50 g parmesan cheese
150 ml extra virgin olive oil
Juice of half a lemon

to serve

Grated vegetarian Parmesan

Source: circusgardener.com

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