Tagliatelle with Peas and Mint | Quick Italian Dinner
(0)
20 min
Quick
Sezamo
O rețetă italiană rafinată, gata în doar 20 de minute. Tagliatelle delicate învăluite într-un sos mătăsos de unt, mazăre dulce și parmezan maturat, desăvârșite de prospețimea mentei.
Preparation method
Preparing the pasta and peas
Bring a large pot of water to a boil and add 1 tsp of sea salt. When the water comes to a rolling boil, add 250 g of tagliatelle pasta and cook according to the package instructions until al dente (about 8-10 minutes).
2 minutes before draining the pasta, add 300 g of frozen peas directly to the pot with the pasta to lightly blanch them and preserve their vibrant green color and natural sweetness. Reserve a cup of the pasta cooking water before draining.
Sautéing and emulsifying the sauce
Meanwhile, in a large pan, heat 2 tbsp of extra virgin olive oil and melt 30 g of unsalted 82% butter over medium heat. Add 2 finely chopped shallots and sauté for 2-3 minutes until translucent and sweet, without browning.
Chef's tip
Fresh mint should always be added after turning off the heat. The residual heat is sufficient to release its aromatic oils without oxidizing the leaves or diminishing its freshness.
Pasta water is the secret to a creamy Italian sauce: the starch in it binds the butter and Parmesan into a smooth sauce without needing any cream.
55 min
Under an hour
