Asparagus & Wild Garlic Pasta Recipe from The Daylesford Cookery School
Serves 2 Prepare the asparagus by cutting the spears vertically into long, thin strips with a sharp knife, vegetable peeler or a mandolin.
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Ingredients
- Serves 2
- 1 shallot, finely diced
- 4 spears of asparagus
- 200g tagliatelle (fresh or dried)
- handful of wild garlic, shredded
- 100g frozen peas
- 50g hard cheese such as Spenwood, Manchego or Parmesan, grated
- Handful of pitted olives, halved (optional)
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