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Categories:Viewed: 102 - Published at: 2 years ago
Ingredients
- 60 g butter
- 450 g fresh peas or 450 g frozen peas, thawed
- 200 ml double cream
- 450 g green and white tagliatelle pasta noodles
- 1 tablespoon olive oil
- 60 g freshly grated parmesan cheese
- 1 pinch nutmeg
Method
- Melt the butter in a saucepan and add the peas. Cook on a low heat for 2 - 3 minutes.
- Add 150ml of the cream to the pan, bring to the boil and simmer for 1 - 1 1/2 minutes Remove from heat.
- Bring a pan of water to the boil and add the olive oil. Cook the pasta until al dente. drain and return to the pan.
- Add the sauce to the pasta and return to the heat. Stir in the remaining cream and ensure the peas are hot.
- Stir through the parmesan, season if desired and serve.
