Recipe courtesy of William Granger

Tagliatelle with Fresh Peas and Lemon

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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1 1/2 tablespoons butter

1 1/2 tablespoons extra-virgin olive oil

2 cloves garlic, crushed

3/4 cup white wine

1 teaspoon finely grated lemon zest

1/2 cup heavy cream

Sea salt and freshly cracked black pepper 

14 ounces tagliatelle pasta

Water, as needed

2 cups fresh shelled peas

Parmesan cheese, grated, for garnish


  1. Melt the butter with the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute. Pour in the white wine and simmer until it has reduced by half. Add the lemon zest and cream, and simmer until slightly reduced, for another 3 to 4 minutes. Season with salt and pepper, to taste.  
  2. Meanwhile, cook the pasta according to the package instructions in a large pan of lightly salted boiling water, until al dente. Add the peas to the boiling pasta 3 minutes before the end of the cooking process. Drain the ingredients well and toss the hot pasta with the sauce. Serve immediately with grated Parmesan.
  3. Photo credit: Petrina Tinslay Photography