Serves 4

INGREDIENTS

450g/1lb asparagus
450g/1lb dried tagliatelle
225g/8oz cooked ham, in 5mm/1/4in thick slices, cut into sticks
2 eggs, hard-boiled and sliced
50g/2oz Parmesan cheese, shaved
salt and ground black pepper

For the dressing
50g/2oz cooked potato
75ml/5 tbsp olive oil, preferably Sicilian
15ml/1 tbsp lemon juice
10ml/2 tsp Dijon mustard
120ml/4fl oz/1/2 cup vegetable stock

WARM SALAD WITH HAM, EGG AND ASPARAGUS

Trim and discard the tough woody part of the asparagus. Cut the spears in half and cook the thicker halves in boiling salted water for 12

minutes. After 6 minutes add the tips. Drain, then refresh under cold water until warm.

Finely chop 150g/5oz of the thick asparagus pieces. Place in a food processor with the dressing ingredients and process until smooth.

Cook the pasta in a large pan of salted water according to the packet instructions, until tender. Refresh under cold water until warm, and drain.

To serve, toss the pasta with the asparagus sauce and divide among 4 plates. Top with the ham, hard-boiled eggs and asparagus tips.

Serve immediately with a sprinkling of Parmesan cheese shavings.

Variation

Use sliced chicken instead of the ham or thin slices of softer Italian cheese, such as Fontina or asiago.

Serves 4

INGREDIENTS

2 garlic cloves, crushed
25g/1oz/1 cup fresh basil leaves
25g/1oz/1/4 cup hazelnuts
200g/7oz/scant 1 cup skimmed milk
soft cheese
225g/8oz dried tagliatelle, or 450g/llb fresh
salt and ground black pepper

Tagliatelle with Hazelnut Pesto

Place the garlic, basil, hazelnuts and cheese in a blender or food processor and process to form a thick paste.

Cook the tagliatelle in plenty of lightly salted boiling water according to the instructions on the packet until just tender, then drain thoroughly.

Spoon the sauce into the hot pasta, tossing until melted. Sprinkle with ground black pepper to taste and serve hot.

Serves 4-5

INGREDIENTS

175g/6oz smoked salmon slices or ends, fresh or frozen
300ml/1/2 pint/1/1/4 cups single cream
pinch of ground mace or grated nutmeg
350g/12oz green and white tagliatelle
salt and ground black pepper
45ml/3 tbsp snipped fresh chives, to garnish

Tagliatelle with Smoked Salmon

Cut the salmon into thin strips about 5cm/2in long. Place in a bowl with the cream and the mace or nutmeg. Stir, cover and allow to stand

for at least 2 hours in a cool place (not in the fridge).

Cook the pasta in plenty of boiling salted water until it is just firm.

Meanwhile, gently warm the cream and salmon mixture in a small saucepan, without boiling.

Drain the pasta, pour the sauce over and mix well. Season to taste and garnish with the chives.