November 19, 2019

Tagliatelle with treviso red lettuce and leeks


250 g Legù tagliatelle
1 head of Treviso red lettuce, washed and roughly chopped
½ leek, sliced into thin rounds
2 spoonsful of extra virgin olive oil
salt and pepper to taste


Boil a saucepan of water adding a little oil.

Fry the leek and Treviso red lettuce for a couple of minutes in a pan with a spoonful of oil and two spoonfuls of water. Add salt and pepper to taste.

Cook the pasta in boiling water with a level spoonful of salt over a moderate flame for 3 minutes. Before draining, stop the tagliatelle from cooking by adding little cold water. Mix the pasta with the lettuce and leek and serve it immediately.


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