Printable Area
Tagliatelle with Fresh Peas and Lemon
Recipe copyright William Granger
- Total Time:
- 25 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 servings
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.