Vegetarian Recipes | Asparagus Tagliatelle | Red Tractor

Vegetarian Recipes

Asparagus Tagliatelle Recipe with Cherry Tomato and Herbs

Impress your friends and family with this homemade asparagus tagliatelle. garnished with tomatoes and herbs to add a burst of colour.

Serves: 6-8


  • 350g plain Red Tractor flour
  • 150g Red Tractor asparagus, tips removed and retained, rest juiced of reduced to a fine puree
  • 2-3 eggs

  • 400g mixed Red Tractor cherry tomatoes cut in half
  • 6 garlic cloves crushed but not peeled
  • Handful of mixed herbs: parsley, basil, popcorn shoots
  • 2 bunch of Red Tractor spring onions, cleaned and cut in half lengthwise
  • 1-2 chillies cut into chunks
  • The tips of the asparagus retained from making the pasta
  • 6tbsp Red Tractor extra virgin rapeseed or olive oil
  • Salt and freshly ground black pepper
  • 2tsp honey
  • Grated parmesan, or similar hard cheese, to garnish (optional)


  1. Pour the flour on a board, make a well in the centre and break in the eggs.
  2. 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). 
  3. 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.
  4. Cover and leave to rest for a while.
  5. With the help of a pasta machine, roll the pasta down and cut into tagliatelle. 
  6. 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. 
  7. Add the honey and mix.
  8. Remove from the fire, add the herbs and oil and mix, adjust the seasoning. Keep warm.
  9. 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.
  10. Dust with Parmesan cheese if used and serve immediately.

Italian chef Felice Tocchini has created this recipe as part of a series to champion the ingredients grown by Red Tractor accredited producers in Worcestershire who are taking part in charity football match Growers FC. Particular thanks go to EVG, Westlands and Vale Fresco for donating the ingredients used to create this particular recipe.

©Felice Tocchini 2014
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