TAGLIATELLE WITH FRESH PEAS & BACON
A dinner for two that won't have you tied to the oven. A light pasta supper, perfect for summer dining
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Fry the lardons or bacon in the oil in a large, deep frying pan for 1 min. Pour in the Vermouth and allow to bubble up. Meanwhile, put a large pan of salted water on to boil, add the fresh tagliatelle, then cook according to pack instructions.
- Tip the peas in with the bacon, then pour in 100ml water, the stock and crème fraîche. Stir well, then add the tarragon, lettuce and spring onions. Cover the pan and cook for 3-5 mins until the lettuce is tender, but not wilted. Drain the pasta when ready, then add to the pan and toss together until well mixed.
Nutrition Facts : Calories 679 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 1.65 milligram of sodium
TAGLIATELLE WITH FRESH PEAS AND LEMON
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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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