Recipe courtesy of William Granger
Tagliatelle with Fresh Peas and Lemon
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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
  • 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

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