Spring tagliatelle
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Serves:     people
Notes from Anna

Fresh, quick and healthy supper - on the table in just 25 minutes. Bursting with spring flavours and rich in protein and phytonutrients.



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  1. Bring a large pan of salted water to the boil.
  2. Trim the spring onions, remove the outer layer and finely slice. Make the stock according to packet instructions.
  3. Heat the oil and butter in a shallow pan. Add the sliced spring onions, sprinkle with a little salt and cook until they start to brown.
  4. Add the peas, pour over the hot stock, cover the pan with a lid and cook for 10 minutes.
  5. Meanwhile, grate the emmental cheese and mix with the ricotta. Season the cheese mixture with a little salt and a grinding of black pepper.
  6. Cook the pasta according to packet instructions.
  7. Add the peas and a couple of spoons of the pasta water to the cheese mixture and stir to combine.
  8. Drain the tagliatelle. Dress with the creamy sauce, add a few torn mint leaves and serve immediately.

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