Smoked paprika tagliatelle with asparagus and wild garlic pesto

(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



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s