Tagliarelle w/fresh garden vegetables & white truffle butter

by Sara Hafiz on February 22, 2010

  • Ingredients:

  • One box of Cipriani Tagliarelle or any other brand
  • 2 tsp Cipirani White Truffle Butter or any other brand
  • 1 bunch of thin Asparagus
  • 1 cup of frozen peas
  • 1/2 cup of Baby Arugula
  • 1 small onion
  • 2 cloves of garlic
  • 2 tbsp of Olive Oil
  • 3 tsp of grated Parmesan Cheese
  • Method:

  • Boil the pasta, you only need to boil it for 4-5 minutes. Do not over boil.
  • Chop up onions & garlic. Saute’ the onions & garlic in Olive Oil until translucent. Cut the Asparagus into thirds. I used very thin asparagus, almost pencil thin. Saute’ the Asparagus for few minutes. Add the Peas. Saute’ the peas for few minutes. Once the pasta is boiled add it to the veggie mixture. Add baby Arugla to the pasta. let it wilt a little. Now add the Truffle Butter and let it melt. Mix lightly. Grate Parmesan Cheese over the pasta. Enjoy!

{ 3 comments… read them below or add one }

Nadia February 23, 2010 at 3:15 am

I love the brightness the green adds to the Tagliarelle. Truffle butter is absolutely divine. Another great dish, Sara!

onetribegourmet February 23, 2010 at 3:32 am

Thank you, Nadia. I’m enjoying this blog biz..its fun to share recipes. love your blog too!!! fortheloveofyum.wordpress.com

denise @ quickies on the dinner table March 19, 2010 at 7:00 pm

Oh my goodness! I love this recipe and everything in it. Haven’t used truffle butter before but I imagine it must be quite divine! Great photos too.

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