Sun-Dried Tomato Tagliatelle
Sun-Dried Tomato Tagliatelle



  • 300g tagliatelle
  • 75g broccoli florets
  • 2 handfuls of peas
  • 2 tbsp olive oil
  • 2 chopped garlic cloves
  • Handful of chopped sun-dried tomatoes
  • Handful of dill, chopped
  • 50g baby spinach leaves
  • 1 lemon, juice only
  • 2 tbsp dill oil, to serve
  • Cook the pasta in boiling salted water until al dente. Add the peas and broccoli for the last 3 mins of cooking time. Drain and reserve a ladle of the cooking water.
  • Meanwhile, fry the sun-dried tomatoes and garlic for 1 minute in the oil. Stir in the peas to heat through, then stir in the dill and season liberally. Add the drained pasta to the pan and stir in the spinach leaves, then toss well to coat. Serve in bowls with a squeeze of lemon and drizzle of dill oil, with plenty of cracked black pepper to finish.
30 mins
4 serving

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