I found this recipe as I was going through my La Cucina Italiana magazine for dinner inspiration. I had all the necessary ingredients the recipe asked for except for the fresh tagliatelle, so I used dry linguine instead. Asparagus is such a pretty vegetable that I usually like to keep in it's natural state by simply roasting it with a little olive oil, salt and pepper. However since my husband requested that I make pasta for dinner this evening I decided to make this recipe which we both loved. <br />

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