Tagliatelle with Shrimp and Vegetables

Ingredients

• 200 g thick green beans (fresh or frozen)
• 400 g tagliatelle
• Salt
• 200 g green asparagus
• 200 g Romanesco florets
• 1 untreated lemon (juice)
• 3 tbsp olive oil
• 1 tsp freshly chopped dill
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped basil
• pepper (ground)
• 400 g shrimp (prepped, peeled and deveined)
• 2 tbsp caviar
• lemon slice (for garnish)

Instructions

1. 1.

   Let the beans thaw. Cook the pasta in plenty of boiling salted water until al dente; reserve 1 cup of cooking liquid, then drain and set aside. Meanwhile wash the vegetables and cut the asparagus lengthwise into slices. Chop the Romanesco as needed. Boil the vegetables in salted water for about 5 minutes until crisp-tender, then drain.

2. 2.

   Whisk lemon juice with 2 tbsp olive oil, herbs, salt, and pepper; add the reserved cooking liquid and mix with pasta and vegetables. Sauté the shrimp in the remaining oil for about 4 minutes, then fold in caviar and combine with the pasta-vegetable mixture. Plate and garnish with lemon slices before serving.