November 19, 2019

Tagliatelle with treviso red lettuce and leeks

INGREDIENTS

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

METHOD

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.

RECIPE

Iscriviti alla Newsletter

Ricevi in anteprima tutte le novità su LEGÙ®