Plunging the greens into boiling salted water, and refreshing them immediately in very cold water fixes the chlorophyll, which means that your vegetables retain their green color.
Bring 2 liters of salted water to a boil in the FONTIGNAC pan. When it comes to a boil, add the tagliatelle. Follow the cooking time indicated on the package, usually 2-3 minutes if fresh, 7 to 8 minutes if dried. Drain after cooking
As the pasta is cooking, cut the zucchini in half lengthways and cut small diamonds with a paring knife.
Peel the asparagus and cook in boiling salted water for 2 minutes. Drain and set aside.
Cut the chilis into small cubes.
Chop the flat-leaf parsley and chives.
Heat the olive oil in the FONTIGNAC pan. Fry the cherry tomatoes, add the asparagus, zucchini, chili cubes and the tagliatelle. Mix, adjust the seasoning and serve nice and hot.
Sprinkle with the chopped flat-leaf parsley and chives right before serving.