100 g of medium-hard Asiago cheese (if you cannot find it, use a medium-aged cheese)
150 g of hard Asiago cheese (you can use a tasty, aged cheese)
1 bunch of fresh basil
1 bunch of parsley
Evo and pink pepper minced at the moment
Wash the basil and parsley, mince and keep them aside in a bowl. Grate both the Asiago cheeses, mix them and keep them aside. Pour the minced parsley and basil in a large saucepan with five spoons of extra virgin olive oil. Warm the herbs up and add two or three spoons of hot water (it will help keep the vivid color of the herbs). In the meanwhile, cook the pappardelle in salted water, drain and place them into the saucepan and mix well. Sprinkle the grated cheese over the pasta and finish cooking over a small-medium heat for a couple of minutes. At the end add the pink pepper minced at the moment and stir well. Serve the pasta into the saucepan used for cooking or place it a warmed-up bowl.