DIRECTIONS

Prepare the asparagus by cutting the spears vertically into long, thin strips with a sharp knife, vegetable peeler or a mandolin.

Set a sauté pan over a medium heat and add a little olive oil. Add the shallot and sweat for 2 minutes. Once softened, add the asparagus strips and season with salt & pepper. Continue to cook for a further 2 minutes and take off the heat.

Meanwhile, bring a large pan of salted water to the boil. Drop in the tagliatelle, or your preferred pasta, and swirl around with tongs or a wooden spoon to stop it from sticking. Cook the pasta for one minute less than the time advised on the packet. When the pasta is nearly done but still has some bite, use tongs to lift it from the water and transfer to the sauté pan with the softened shallots and asparagus. Do not discard the pasta cooking water.

Return the sauté pan to a low-medium heat. Toss the pasta together with the asparagus and shallot, adding half the grated cheese, the wild garlic and frozen peas.

Add a ¼ cup of the pasta cooking water and another handful of cheese, tossing the pan until all the cheese has melted and you have a glossy sauce. Once you are happy with the consistency, divide the pasta between two serving plates. Top with a final grating of cheese or chopped olives and enjoy.

Why not try your hand at crafting your own linguini in our Pasta Masterclass at the Daylesford Cookery School. Our tutors will cover three different pasta dough techniques, the shaping process, regionality and of course delicious, simple sauces to accompany them.

Daylesford Stays guests receive special rates on all cookery classes. To book, contact the team and quote your booking reference to redeem your Daylesford Stays saving. To view all our courses click here.