Asparagus and Tomato Tagliatelle | culture: the word on cheese
Crunchy asparagus, al dente tagliatelle with the tangy balsamic and sweet cipolline. The three distinct flavors work together, never overpowering the other.
Ingredients
- 1/4 cup Pancetta (cut into small cubes)
- 5 Tbsp. olive oil (divided)
- 2 Tbsp. fresh Shallot (minced)
- 1 cup fresh Asparagus tips (chopped)
- 1 cup fresh grape and cherry tomatoes (halved)
- 1 tsp. fresh thyme leaves
- 8 oz. fresh Tagliatelle pasta
- 1 Tbsp. fresh Italian parsley
- 1 cup La Bottega di BelGioioso Artigiano Balsamic Vinegar & Cippolline Onion cheese (crumbled)
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