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TAGLIATELLE AND VODKA SAUCE with asparagus and mini artisan lettuce salad

Time: 20 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board




Step 1: Preheat

Fill a medium-sized pot with water, add salt and bring to a boil.

Put a non-stick pan over medium-high heat.

Our theory on salting water - in order for your grains or pasta to be seasoned properly, the correct amount of salt should be added to the boiling water. In general, we suggest one tablespoon of salt for every two cups of water, but feel free to adjust for your own taste.

Step 2: Prep your ingredients

While your pan gets hot and water boils, prepare your ingredients.

-Cut the bottom two inches off of your asparagus and discard.

-The bottom part of asparagus is fibrous and difficult to chew.

-Cut the remainder of the asparagus into bite-sized pieces

Step 3:

Put a tablespoon of olive oil in the pan and sauté the asparagus for 3 minutes. Add the vodka sauce to the pan and reduce the heat to low.

Step 4: Cook the pasta

Once the water is boiling, add the pasta and cook for 2 minutes. After two minutes, strain the pasta and add it to the vodka sauce and asparagus. Raise the heat to medium and cook all the ingredients together in the pan for another minute.

Plate the pasta and top with parmesan cheese.

Step 5: Prepare the lettuce

Trim just the very bottom of the lettuce off and discard. Cut and clean the remainder of the lettuce, dry, and place on a plate or in a bowl. Dress the lettuce with the lemon vinaigrette just before you serve it.



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