Herbs Tagliolini With Asparagus And Peas

Preparation:

Preparation: For the fresh pasta: blend the well-squeezed spinach with the eggs. On the pastry board, arrange the flour in a "fountain". Combine the spinach and egg mixture, the olive oil and knead until it forms a smooth, firm ball. Let the dough rest covered for 20 minutes. For the dressing: wash the asparagus well, cut them into slices that are not too large, leaving the tips whole and removing the tough part of the stem. In a frying pan, brown the chopped shallot with Polio, add the bacon cut into strips and shelled peas. Season with salt, sprinkle with 2 tablespoons of water and cook covered for 5 minutes. Add the asparagus and continue cooking for another 2-3 minutes. For the tagliolini: pick up the dough and then roll it out not too thin. using the appropriate tool, obtain the tagliolini. Put a pot of salted water on the fire, bring it to the boil and cook the pasta, then drain it al dente. To serve: sauté the tagliolini for a few minutes in a large pan with the vegetables. Add the Parmesan and pepper, mix well and serve immediately piping hot.