The Bride with the Braid

This is Diana, the Bride

There are: Eva, Elena ( this is the name I read on her forehead. Her girlfriend said her name is different. But I find that the name Elena fits with her. ) Nastasya, Anna, Katarina,  Diana ( the Bride) , Camilla,e Natalia

They came from Latvia to celebrate their friend.

They had fun cooking - and sharing these moments - together.

Their menu was seasonal, with fresh peas, asparagus, baby lamb and strawberries.

THANKS TO YOU ALL GIRLS

WISHES OF HAPPINES TO DIANA

TAGLIOLINI CON ASPARAGI E PISELLI

FRESH TAGLIOLINI WITH ASPARAGUS AND PEAS

Ingredients for 4:

360 gr ( 12 oz) tagliolini of fresh pasta

500 gr ( 1,1 Lb) fresh asparagus

500 gr ( 1,1 Lb) pes in their pod

1 spring onion

60 gr ( 2 oz, 4 tbs) extra virgin olive oil

Fresh basil, basil, lemon balm, marjoram

2 tbs milk or cream

Salt and pepper

Vegetal broth as needed

Parmigiano Reggiano to serve.

Peel the stalk of the asparagus. Depending their thickness, cut them lengthwise, then in segments.

Shell the peas.

Chop the spring onion.

Heat the olive oil in a large skillet; saute’ the onion.

When it is translucent, add the vegetables. Season with salt, pepper. Cook adding broth as necessary until softer but not underdone. Add the fresh herbs.

Cook the fresh in boiling salted water until it floats. Drain leaving it watery. Toss in the skillet with the herbs.

Serve with fresh ground pepper and optional Parmigiano Reggiano.