ITALIAN; eggpasta with truffel vinaigrette, manchego. aspargus and roasted veggies

15 Nov

4 servings

you need

3-4 tbsp of A truffel vinaigrette… Do not have the recipe haha

250 g good italian egg papardelle

a delicious olive oil

1/2 medium eggplant cut into moons

1/2 medium zuchini cut into moons

10 aspargus, cut into pieces

4 teaspoons pepper

2 teaspoons salt

3 tbsp balsamic vinegar

1 tbsp chili flakes

1. Boil the pasta

2. Cook the aspargus in water so it gets softened

3. Add olive oil in a pan, put on medium heat

4. Add the salt and pepper into the oil

5. When it has mixed with the oil, add the eggplant and zuchini

6. When it has softened and gotten colour, turn them

7. When they almost are done, add the balsamic vinegar and remove from the heat when the balsamic vinegar has vanished

8. When the pasta is boiled, drain it and then add a good olive oil

9. Then mix it with the aspargus and the roasted veggies, the chili flakes and the truffel vinaigrette

10. Grain manchego on top of it and serve

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