Fresh tagliatelle served with asparagus, spring vegetables, basil, rocket and parmesan
Wash the vegetables. Cut the cherry tomatoes in half and quarter the mushrooms. Finely slice the basil leaves and chop the parsley. Finely dice the shallot and garlic. Cut the courgette into 0.5 cm cubes. Wash the rocket and grate the Parmesan cheese. Break the tough ends from the asparagus and peel the base of the stem if necessary.
Blanch the asparagus in salted boiling water. Once tender, drain and place in cold water to stop the cooking process.
Heat a frying pan, add a dash of olive oil and fry the shallot until transparent. Add the mushrooms and courgettes. Season with salt and pepper and cook over a medium heat for about 5 minutes. Add the garlic and cook for a further minute. Add the peas, tomatoes, asparagus and fresh herbs and warm through. Check the seasoning.
Whilst making the sauce, cook the tagliatelle in boiling water for 3-4 minutes until tender. Drain, season with salt and pepper and mix through some olive oil. Mix the tagliatelle with the sauce and serve with a generous sprinkling of parmesan and the rocket leaves.
«Be careful not to over cook the pasta or the asparagus.»