Maltagliati with vegetables
Broad ribbons of pasta seasoned with sautéed asparagus, peas and cherry tomatoes. This maltagliati is comfort food at its very best.
Ingredients for 4 people
300 g of Flour "00"
100 g of Peas
100 g of Broad Beans
1 Slice of fresh Onion
8 Basil Leaves
100 g of grated parmesan
8 cherry tomatoes
100 ml of white wine
Knead the flour with the eggs until you obtain a smooth and uniform dough. Roll out the dough to obtain a 2 mm thick layer. Cut some maltagliati.
Sauté the onions in a pan with some extra virgin olive oil, add the asparagus cut into small pieces, peas and broad beans. Add the salt, white wine and the tomatoes, cut into quarters.
Cook pasta in salted water, drain and finish cooking in a pan adding some cooking water. Remove from the heat and add some olive oil until creamy.
Garnish with basil cut into julienne and season with the grated parmesan.