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Tagliatelle with Spring Vegetables
Makes 2 Servings
*Olive oil
*1 onion, finely chopped
*Handful of fresh peas
*Handful of small fresh broad (Fava) beans
*2 cloves garlic, chopped
*1/2 glass white wine
*6 slices proscuitto
*A few sprigs of sage
*300g / 11 oz. fresh egg tagliatelle
*4 tbls. mascarpone
*Zest of one lemon
*Salt and pepper
1Heat your pan with a little olive oil. Add your onion and slowly fry for a couple of minutes without colouring. Then add the peas, beans and garlic along with your wine. Lay over the slices of proscuitto to cook with the sage ripped on top.
2Cook the pasta in plenty of boiling salted water until just al-dente. Drain it, reserving some of your cooking water. Then toss your cooked pasta with the peas and beans, chop the proscuitto slices roughly and return them to the pan and finish with the mascarpone, the zest of the lemon and a little cooking water to loosen. Season with salt and pepper and serve.
(C)Copyright Jamie Oliver, 2003