Smoked tagliatelle with brie and green asparagus

smoked tagliatelle with brie and asparagus served on a blue and white plate

The smoked tagliatelle with brie and asparagus makes a perfect dinner

(Image credit: ATAVI)

published 21 June 2024

This hearty gourmet pasta dish combines the rich, smoky flavour of ATAVI tagliatelle pasta with the creaminess of brie cheese. The sautéed green asparagus adds a crisp element to the dish with a fresh taste and a slight crunch.

Ingredients

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

In a large skillet, heat olive oil over medium heat. Add the asparagus pieces and sauté until they are tender but still crisp, about 3-4 minutes. Season with salt and black pepper. Set aside.
In a small pot, combine the diced Brie cheese with heavy cream. Turn the heat on and let the cheese melt, stirring occasionally. Season with salt and pepper.
Cook the tagliatelle according to package directions until al dente.
Drain the cooked pasta and toss it with the Brie sauce in the pot. Add some pasta cooking water if needed to reach desired consistency.
Add the sautéed asparagus and toss gently to combine.
Serve hot, garnishing with freshly ground black pepper.

Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.

Subscribe to The Week

Sign up for The Week's Free Newsletters

Sign up for Today's Best Articles in your inbox