Tagliatella di Stefano

Yields2 ServingsTotal Time16 mins
Rating

Ingredients

 1 Johnny Dutch Goes Italian pack with the Italian fresh herb paste
 200 g fresh or dried tagliatella
 200 g tomato cut, preferably from Roma tomato
 150 g green (mini) asparagus
 1 radicchio in loose-cut leaves (red, slightly bitter lettuce that is actually chicory). Alternative is 3 stumps of chicory
 1 red onion or onion in thin slices
 1 lemon squeezed
 1 bunch of fresh basil leaves
 3 tbsp extra virgin olive oil

Directions

1

Cook the tagliatella until al dente.

2

With fresh tagliatella, immediately add asparagus and cook for another 3-4 minutes. With dried tagliatella, add the asparagus 3 minutes before the end of the cooking time.

3

Prepare the Johnny Dutch Italian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat. Put them aside together with the raddichio and the red onion or onion.

4

Drain the pasta with the asparagus and collect a cup of cooking liquid.

5

Mix 50 milliliters of the cooking liquid with the tomato cubes and finally add 50 ml of the Johnny Dutch spice paste. Stir the whole.

6

Add the tomato cubes with the Johnny Dutch spice paste to the Tagliatella di Stefano.

7

Squeeze the lemon juice over the dish, garnish with some basil leaves. Serve the whole. Buon appetito!

TAGLIATELLA DI STEFANO
IngredientsDirections

Ingredients

 1 Johnny Dutch Goes Italian pack with the Italian fresh herb paste
 200 g fresh or dried tagliatella
 200 g tomato cut, preferably from Roma tomato
 150 g green (mini) asparagus
 1 radicchio in loose-cut leaves (red, slightly bitter lettuce that is actually chicory). Alternative is 3 stumps of chicory
 1 red onion or onion in thin slices
 1 lemon squeezed
 1 bunch of fresh basil leaves
 3 tbsp extra virgin olive oil

Food preparation

1

Cook the tagliatella until al dente.

2

With fresh tagliatella, immediately add asparagus and cook for another 3-4 minutes. With dried tagliatella, add the asparagus 3 minutes before the end of the cooking time.

3

Prepare the Johnny Dutch Italian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat. Put them aside together with the raddichio and the red onion or onion.

4

Drain the pasta with the asparagus and collect a cup of cooking liquid.

5

Mix 50 milliliters of the cooking liquid with the tomato cubes and finally add 50 ml of the Johnny Dutch spice paste. Stir the whole.

6

Add the tomato cubes with the Johnny Dutch spice paste to the Tagliatella di Stefano.

7

Squeeze the lemon juice over the dish, garnish with some basil leaves. Serve the whole. Buon appetito!