Tagliatelle with treviso red lettuce and leeks

ingredients for 4 people

  • 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.