Ingredients Jump to Instructions ↓

  1. 175 g Mange-tout -- cut diagonally

  2. 1 Shallot -- sliced

  3. 2 tb Olive oil

  4. 1 Garlic clove -- crushed

  5. 5 tb Single cream,

  6. 5 tbs

  7. 225 g Fresh tagliatelle

  8. -- cooked 'al dente' Parmesan, grated Pepper to taste

  9. 2-3 minutes. Soften the shallot in the oil and add the garlic. Stir in the prepared mange-tout and season to taste with pepper. Add the cream and heat through, stirring. Then toss the tagliatelle into the sauce and put in a heatproof dish. Sprinkle with the grated Parmesan and brown under a hot grill for a minute or less, then serve at once. Copyright Rosamond Richardson


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