Asparagus and Tomato Tagliatelle | culture: the word on cheese

Name: Asparagus and Tomato Tagliatelle | culture: the word on cheese
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)

culturecheesemag.com

Crunchy asparagus, al dente tagliatelle with the tangy balsamic and sweet cipolline. The three distinct flavors work together, never overpowering the other.

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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)