Recipe courtesy of William Granger
Tagliatelle with Fresh Peas and Lemon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 653
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 88
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 18
- Cholesterol
- 52
- Sodium
- 602
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
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
Directions
- 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.
- 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.
- Photo credit: Petrina Tinslay Photography