Paglia e fieno tagliatelle
with vegetable ratatouille
400 g Tagliatelle paglia e fieno
40 g courgettes
40 g carrots
40 g peppers
40 g celery
40 g asparagus
10 g spring onions
150 ml EVO oil
Thyme and marjoram
Fill a pot with water (approx. 4-5 litres), add salt, and bring to a full boil.
Clean and chop the vegetables.
Gently fry the diced onion in a non-stick pan with the oil.
Add salt and the chopped vegetables and herbs, cook on a low heat for 10-15 minutes.
Check of the vegetables are cooked; if not, add water as needed.
Cook the pasta for 3-5 minutes, drain and pour into the pan with the vegetables, adding a little oil and some of the pasta’s cooking water.
Cook for 1 minute and pour into a serving dish.
Stand for 1-2 minutes and serve, decorating with marjoram and thyme.