TAGLIATELLA DI STEFANO

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

Cook the tagliatella until al dente.

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.

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.

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

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.

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

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

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TAGLIATELLA DI STEFANO