Tagliatelle Primavera
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Tagliatelle Primavera

Tagliatelle Primavera

Ingredients

Method

  • 50g butter
  • 1 crushed garlic clove
  • 200g asparagus, blanched, and chopped
  • 150g peas
  • 100g soya beans or broad beans
  • 100g baby spinach
  • 400g tagliatelle, cooked
  • 1 lemon, juice and zest
  • Mint, basil, dill, and parsley, chopped
  • Salt and pepper
  • Shaved parmesan, to serve
  • Heat up the butter in a frying pan, and lightly fry the garlic for just a minute. Chuck in the vegetables and spinach, and cook for a couple of minutes, or until the spinach has nicely wilted.
  • Add the pasta to the pan, along with some of the cooking water, and stir well to combine. Following this, add the zest and juice of your lemon, the herbs, and plenty of seasoning. Serve piping hot with a scattering of shaved parmesan. Perfecto!
10 mins
4 serving
This recipe pairs perfectly with the Signor Vino Rosé 2019 from Adelaide Hills, Australia.

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