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"
4 Eggs 
4 Asparagus 
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.