Pea Tagliatelle19 May 2020
325g dried pasta, pappardelle, spaghetti and tagliatelle all work well
150g peas, either fresh or frozen
1.5 tbsp rapeseed oil
2 medium courgettes, sliced lengthwise
125g soft English goats’ cheese
20g fresh dill, finely chopped
Juice of half a lemon
Sea salt and freshly ground black pepper
Extra virgin rapeseed oil to serve
- Cook pasta in a large pan of salted boiling water until al dente.
- Lightly cook the peas in a pan of salted boiling water until tender, if using fresh this will take longer.
- Heat oil in a frying pan over medium heat and saute the courgettes for 2-3 minutes until just slightly cooked but still retaining some bite.
- Drain pasta, reserving 4 tbsp cooking water. Fold pasta through courgettes, adding enough reserved water to loosen. Tear up goats’ cheese and scatter over. Stir through peas and dill and season to taste with salt, pepper and a spritz of lemon juice. Finish with a drizzle of rapeseed oil.
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