Preparation time: 15 min
Cooking time: 20 min
Serves 6

 INGREDIENTS

• 6 lb fresh tagliatelle pasta
• 1/2 bunch of asparagus
• 1 carrot
• 1 zucchini
• 2/3 cup cooked peas
• 25 to 30 cherry tomatoes
• 2 teaspoons chopped parsley
• 2 tablespoons olive oil
• Salt/pepper

METHOD

Cook the tagliatelle noodles in the sauté pan, in boiling salted water for 8 minutes, then strain.

Cut the asparagus, carrot and zucchini into ribbon noodles using a vegetable peeler.

Heat the sauté pan to 2/3 of the maximum power of your stove with olive oil.

Add the vegetable noodles and brown for 2 minutes.

Add peas, halved cherry tomatoes and cook for an 2 additional minutes.

Add the cooked tagliatelle noodles to warm them, then add salt, pepper, then parsley.