Tagliatelle with Lettuce Pesto

Cook the tagliatelle in boiling salted water until al dente. Add the peas for the last 3 mins, then drain and reserve a cup of the cooking water. Meanwhile, toss the chopped lettuce in a food processor with the herbs, garlic, cheese and lemon juice. Pulse to combine, then add the olive oil and blitz until you have a thick pesto. Season to taste.
Shred the second lettuce and toss with the cooked pasta and peas. Stir through the pesto with a splash of cooking water, then serve with plenty of black pepper, the lemon zest and some more parmesan. Perfect!

10 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box