Tagliarini and Grilled Asparagus: This is My Wife’s Recipe.
This recipe comes from my wife’s mom, Marie. Her family came from the Alasce region of France and Tagliarini pasta has its origins in Northern Italy or Emilia-Romagna to be more exact. I guess this further demonstrates that Italians truly did teach the world how to cook. Tagliarini is a flat, wide egg pasta and is traditionally served with lighter sauces.
- 1/4 cup pine nuts
- 1 clove garlic
- pinch of salt
- 4 lbs. grated Parmesan cheese
- 2 tbsp. fresh chopped Italian parsley
- 4 tbs. extra virgin olive oil
- freshly ground pepper
Place the pine nuts and the garlic in a mortar and with sprinkling of salt, use a pestle to ground the ingredients together. You should soon have a smooth paste and can work in the Parmesan and parsley. Gradually add olive oil a little at a time until you have a thick dressing. Add ground pepper to taste and set aside.
- 1 lb. Tagliarini
- 1 lb. fresh young asparagus
- olive oil for brushing
Trim asparagus and brush with olive oil. Place asparagus on a grill rack for 10 minutes, turning the spears often and adding additional olive oil if they become too dry. Cut up the asparagus and toss it with the dressing. Boil the Tagliarini till al dente and drain. Toss with the asparagus dressing.