200 g fresh egg tagliatelle pasta
Rocket (to taste)
1 red pepper
3 raw asparagus
2 small tomatoes
2 cloves of garlic
250 ml cream
50 g Parmesan cheese
Cook the tagliatelle in water with a little salt.
Cut all the ingredients in small pieces and sauté in olive oil with the chopped garlic. Add the tagliatelle and continue to sauté.
Add the cream, the basil, crushed with olive oil, and season with salt.
Decorate with grated Parmesan cheese and rocket.