Creamy Tagliatelle with Blanched Asparagus in a Lemon-Butter Sauce with Pistachios and Mint - photo 1
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Creamy Tagliatelle with Blanched Asparagus in a Lemon-Butter Sauce with Pistachios and Mint

Wegetariańskie Pikantne Pasta and Risotto Vegetarian Dishes Dishes for Special Occasions 45 min Medium 15 wyświetleń ~22.45 PLN - (0)
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Description

This dish is the essence of spring on a plate. Elegant yet simple in its nature, it combines delicate ribbons of tagliatelle pasta with crunchy, juicy green asparagus. The secret is a velvety, glossy lemon-butter sauce made by emulsifying butter, lemon juice, and a splash of white wine, enriched with the aroma of garlic. This technique is inspired by classic French and Italian cuisine, giving the dish a restaurant-quality character. Crunchy, toasted pistachios add not only texture but also a deep, nutty flavor that pairs wonderfully with the other ingredients. The freshness of mint and lemon zest cuts through the richness of the butter, while the sharp, salty Pecorino Romano cheese adds boldness to the whole. The dish is incredibly photogenic – the combination of the white pasta, intense green asparagus and pistachios, and the golden glow of the sauce creates a beautiful composition. Perfect for a light yet exquisite dinner, a date, or a spring lunch with friends.

Ingredients (14)

Servings:
2
  • Tagliatelle pasta 200 g
  • Green asparagus 0.5 pęczek
  • Butter 50 g
  • Lemon 1.5 szt.
  • Garlic 2 ząbki
  • Wytrawne białe wino 40 ml
  • Shelled, unsalted pistachios 30 g
  • Pecorino Romano cheese 30 g
  • Fresh mint 0.3 pęczków
  • Extra virgin olive oil 0.1 łyżek
  • 🌿 Przyprawy
  • Coarse sea salt 15 g
  • Sól drobnoziarnista 0.4 łyżeczek
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~22.45 PLN (11.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients so you have them on hand. Pour the pistachios onto a dry, cold pan and toast over low heat for 3-4 minutes, stirring frequently, until they start to smell intense and lightly brown. Transfer them to a plate to cool, then chop coarsely with a knife. Wash the lemon thoroughly, scald it with boiling water, dry it, and grate the zest using a fine grater. Squeeze the juice from half the lemon (about 2 tablespoons). Peel the garlic and slice it very thinly. Remove the mint leaves from the stems. Grate the cheese using a fine grater.

Ingredients: Shelled, unsalted pistachios, Lemon, Garlic, Fresh mint, Pecorino Romano cheese
For toasting nuts, use a heavy-bottomed pan - it distributes heat evenly and minimizes the risk of burning. Be careful not to burn the pistachios, as they will become bitter. By chopping them, you will achieve pieces of different sizes, which will create a more interesting texture.
2

Prepare the asparagus. Wash them under cold water. To remove the woody ends, hold each asparagus with both hands – one at the base, the other about 1/3 of the way up – and bend. The asparagus will snap at the perfect spot, separating the tough part from the tender one. Discard the woody ends. Leave the tips whole and cut the stalks diagonally into 2-3 cm pieces.

Ingredients: Green asparagus
This method of breaking asparagus is foolproof and ensures that you remove all the tough, fibrous parts. If the asparagus is very thick, you can also peel the lower part of the stem with a vegetable peeler.

Cooking pasta and asparagus

3

In a large pot (minimum 4-5 liters), bring water to a boil. When it starts to boil vigorously, add coarse salt (about 1 tablespoon for 3 liters of water). The water should be as salty as the sea. Add the pasta and cook according to the package instructions, but 1-2 minutes shorter, so it is 'al dente' (slightly firm in the center). 3 minutes before the pasta is done, add the prepared asparagus to the same pot. This process is called blanching, which will preserve their beautiful green color and crunchiness.

Ingredients: Tagliatelle pasta, Green asparagus, Coarse sea salt
Use a large pot so the pasta has room to swim freely and doesn't stick together. Do not break the tagliatelle! Remember to SAVE about 1 cup (250 ml) of the pasta cooking water before draining it – it's crucial for making the sauce.
4

After the cooking time has elapsed, using tongs or a slotted spoon, transfer the pasta and asparagus to a colander to drain. Remember to pour out and save a cup of the cooking water beforehand. Do not rinse the pasta with cold water – the starch on its surface will help it combine with the sauce.

The water left over from pasta is one of the most important secrets of Italian cuisine. The starch it contains acts as a natural emulsifier and thickener, creating a perfectly creamy sauce that coats every strand of pasta.

Preparation of lemon-butter sauce

5

In a large, deep skillet (large enough to hold all the pasta) over medium heat, heat the olive oil. Add the garlic slices and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as it will become bitter. Pour in the white wine and cook for 1-2 minutes, scraping any stuck bits from the bottom of the skillet with a wooden spoon. The alcohol should almost completely evaporate.

Ingredients: Extra virgin olive oil, Garlic, Wytrawne białe wino
Use a large diameter pan, preferably with a non-stick coating. The process of adding wine to a hot pan is called deglazing – it allows you to gather all the flavor from the bottom of the dish.
6

Reduce the heat to the minimum. Add the diced cold butter and lemon juice. Continuously stir or shake the pan until the butter melts and combines with the liquid, creating a smooth, slightly thick emulsion. Do not allow the sauce to boil, as it may curdle (separate). Add about 1/2 cup (125 ml) of the reserved pasta water and mix vigorously. Season the sauce with salt, freshly ground pepper, and optionally chili flakes.

Ingredients: Butter, Lemon, Sól drobnoziarnista, Pieprz czarny świeżo mielony, Chili flakes
The key to a perfect emulsion is low temperature and continuous movement. Adding cold butter to warm liquid and stirring creates a stable, creamy sauce. If the sauce seems too thick, add more pasta water; if too thin, cook a little longer over low heat.

Final combination and serving

7

Transfer the drained pasta and asparagus to the pan with the prepared sauce. Increase the heat to medium and vigorously stir everything for about 1-2 minutes, using kitchen tongs. Toss the pasta to ensure each strand is thoroughly coated with the velvety sauce. If the dish is too dry, add a little more reserved pasta water. Finally, add the grated lemon zest, half of the grated Pecorino cheese, and half of the chopped pistachios. Mix one last time.

Ingredients: Tagliatelle pasta, Green asparagus, Pecorino Romano cheese, Shelled, unsalted pistachios, Lemon
Mixing the pasta with the sauce in the pan is a key step that allows the flavors to meld together. Do not serve the sauce on top of the pasta, but always combine them together while hot.
8

Immediately transfer the pasta to two deep plates. It's best to do this by twirling portions of tagliatelle onto a large fork or tongs, creating neat 'nests'. Decorate the top with the remaining pistachios, the rest of the Pecorino cheese, and torn leaves of fresh mint. Serve immediately while it's hot.

Ingredients: Pecorino Romano cheese, Shelled, unsalted pistachios, Fresh mint
The dish tastes best right after preparation. Fresh mint added at the end will retain its intense aroma and color, adding incredible freshness to the dish.

Fun Fact

💡

Tagliatelle, according to legend, was created in 1487 by master Zefirano, a chef from the Emilia-Romagna region. The shape of the pasta was inspired by the long, golden curls of Lucrezia Borgia, which the chef admired on the day of her wedding to the Duke of Ferrara.

Best for

Elegancka kolacja we dwoje Wiosenny obiad Spotkanie z przyjaciółmi Gdy chcesz zaimponować gościom

Tips

🍽️ Serving

Serve in slightly warmed, deep plates that will maintain the temperature of the dish. To achieve a restaurant-like effect, twirl a portion of pasta with tongs into a neat nest in the center of the plate. A chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with the dish and enhances its lemony notes.

🥡 Storage

This dish tastes best right after preparation. If there are leftovers, store them in an airtight container in the refrigerator for up to 24 hours. To reheat, place the pasta in a pan with a little water or milk over low heat and gently warm it, stirring, until the sauce becomes creamy again. Avoid the microwave, as it may cause the sauce to separate.

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