Tagliatelle with green peas, watercress and parmesan
4 servings
20 minutes
Tagliatelle with green peas, watercress salad, and parmesan is a delicate spring dish of Italian cuisine filled with freshness and refined flavor. Tagliatelle, a traditional egg pasta, pairs perfectly with the sweetness of green peas, the mild spiciness of garlic, and the creamy softness of the sauce. Watercress adds a fresh, slightly peppery note to the dish while grated parmesan contributes characteristic richness. This recipe is inspired by the spring fields of Italy where fresh, simple ingredients transform into true culinary masterpieces. It is served hot immediately after preparation to fully reveal the richness of flavor. Perfect for a light lunch or dinner, it combines the tender texture of pasta with fresh vegetable notes creating a harmony of taste and aroma.
1
Cook the pasta (I used Rollton egg noodles) in salted boiling water for 8-10 minutes until soft. Add a third of the peas 2 minutes before it's done. Save the broth.
- Tagliatelle pasta: 500 g
- Frozen green peas: 300 g
- Salt: to taste
2
Meanwhile, place the remaining peas and garlic in another pot, add oil, salt, and pepper. Cover and cook for 5 minutes, then add cream and watercress and cook for another 2 minutes. Blend until smooth, adding 125 ml of pasta water. Season with salt and pepper to taste.
- Frozen green peas: 300 g
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cream: 4 tablespoons
- Watercress: 75 g
- Tagliatelle pasta: 500 g
3
Drain the pasta in a colander, mix with the sauce, and sprinkle with parmesan. Serve immediately.
- Tagliatelle pasta: 500 g
- Grated Parmesan cheese: 40 g