Ingredients for 4 people):
- 320g of tagliolini
- 1 jar of ground truffle of 80 grams
- cloves of garlic
- 50g EVO oil
- 40g butter
- 200g peas
- 50g parmesan
- 150g vegetable broth
Preparation:
Start boiling the water for the tagliolini and during cooking, brown the garlic in the pan with oil and butter for a few minutes and turn off the heat, adding the truffle.
Blanch the peas in the vegetable broth, blend and add the parmesan and a drizzle of oil.
Drain the pasta and toss it in the truffle, garnish the dish starting with the pea cream and then arrange the tagliolini.