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Ingredientes
- 28 ounces fresh OR 19 ounces dried tagliatelle or fettucine
- 1/4 cup extra virgin olive oil, divided
- 1 shallot, sliced
- 3 cloves garlic, fresh, sliced
- 2 green onions, sliced diagonally
- 1/4 cup white wine
- 2 oz. Plugrá European-Style Butter, unsalted, ½-inch sliced
- 8 spears asparagus, 2-inch slice, blanched in salted water
- 8 oz. ricotta cheese, divided into large chunks
- 1/4 bunch Italian parsley, fresh, rough chopped
- 12 fresh basil leaves, rough chopped
- lemon juice, salt, freshly ground pepper, Parmigiana Reggiano as needed
View Full Recipe at Willow Bird Baking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 927 | |
| Calories from Fat 692 | 75% |
| Total Fat 77.88g | 97% |
| Saturated Fat 22.49g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 248mg | 10% |
| Potassium 639mg | 18% |
| Total Carbs 22.39g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.29g | 3% |
| Protein 28.54g | 46% |
