Tagliatelle with baby vegetables
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Preparation : 15 min
Cooking : 30 min
Total time : 45 min Rest : 0 min
4 people
300 g of tagliatelle
80 g of carrots
10 green asparagus
1 egg yolk
0.5 tsp of grated nutmeg
1 pinch of salt
1 pinch of pepper
100 g of petits pois
80 g of green beans
250 g of unsweetened condensed milk
1 stalk of chopped tarragon
50 g of grated parmesan
RECIPE STEPS
1
Peel and wash the carrots, cut them into thin slices.
Rinse the asparagus and cut off the hard part. Cut them into sections.
- 80 g of carrots
- 10 green asparagus
2
Pour 1 L of water into the reservoir of the Steam Cooker. Spread the carrots and green beans in a steam basket, put the lid on, cook for 15 minutes. Add the asparagus to the other basket, then the peas 5 minutes before the end of cooking. Let it drain.
- 80 g of carrots
- 10 green asparagus
- 80 g of green beans
- 100 g of petits pois
3
Cook the pasta for about 11 minutes in salted boiling water according to the manufacturer's instructions.
In a saucepan, gently heat to reduce the condensed milk for 5 minutes, salt, pepper, add the nutmeg.
- 0.5 tsp of grated nutmeg
- 250 g of unsweetened condensed milk
- 1 pinch of salt
- 1 pinch of pepper
- 300 g of tagliatelle
4
Remove from heat, incorporate the egg yolk while whisking, then add the vegetables and tarragon, mix well.
Reheat the sauce without letting it boil.
- 1 stalk of chopped tarragon
5
Pour the boiling sauce over the well-drained pasta.
Mix, serve hot offering grated parmesan on the side.
- 50 g of grated parmesan