- tagliatelle pasta
- 1 pack of asparagus
- 150gr of white mushrooms
- olive oil
- nutmeg
- salt and pepper
- dry oregano
Cook your pasta al dente. Drain the water and keep half a cup of this water. After draining drizzle a bit of the water over the pasta and a bit of olive oil and oregano, to keep it from sticking together.
In a saucepan or wok or pan heat a bit of olive oil. Add the asparagus cut in chunks and the mushrooms diced. Season with salt and pepper till they are cooked and then add the pasta. Stir and serve.
You can serve with grated parmesan or soy sauce.
(this recipe makes 2 portions with 4 tagliatelle nests)
