Tagliatelle with Lettuce Pesto

Charmaine Lu -
  • 300g tagliatelle
  • 200g peas
  • 2 Little Gem lettuces, 1 roughly chopped
  • 1 clove of garlic
  • 15g each parsley and basil
  • 30g parmesan
  • 1 lemon, zest and juice
  • 3 tbsp olive oil
  • 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