Asparagus tagliatelle with wild garlic cream from Verdura: 10 Vegetables, 100 Italian Recipes (page 70) by Theo Randall

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Notes about this recipe

  • alysekstokes on April 18, 2026

    This is a simple and delicious spring pasta that comes together quickly. My only tweak is that the sauce is very rich, so I added the zest and juice of a lemon once I removed the pan from the heat. I stirred that through before serving and topped each serving with a little more pecorino and black pepper as advised. Lovely!

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