Recipe: Delicious summer pasta with cherry tomatoes and asparagus

Pour the flour on a board, make a well in the centre and break in the eggs.

Add the asparagus juice or puree. Start from the centre, mixing together the puree and the eggs, slowly folding in the flour, until the ingredients are amalgamated and the dough can be formed into a ball. (depending on the size of your asparagus you might require more or less flour).

Carry on kneading, holding it with one hand, while you roll it away from you with the other hand. Carry on working the dough until pliable and smooth.

Cover and leave to rest for a while.

With the help of a pasta machine, roll the pasta down and cut into tagliatelle.

Make the sauce by warming up a large sauté pan, add the onions, chilli and garlic, cover and leave to wilt for two-three minutes, shaking the pan occasionally, add the cherry tomato and asparagus tip, cover again and cook for 2 minutes.

Add the honey and mix.

Remove from the fire, add the herbs and oil and mix, adjust the seasoning. Keep warm.

Cook the pasta in a large pot of gently boiling water for 2/3 minutes depending on the thickness of the pasta. Drain and toss in the sauce.

Dust with Parmesan cheese if used and serve immediately.