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Fresh tagliolini with assorted peas and whipped white cheese sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 4 minutes

Ingredients

400 g fresh tagliolini
140 g mangetout, trimmed
150 g fresh green peas
olive oil, for tossing
Parmesan, grated, for serving

For the sauce, blend using a food processor

275 g ricotta, crumbled
100 g chevin, crumbled
2 olive oil
1 clove garlic, crushed
2 T chopped Italian parsley
sea salt and freshly ground black pepper

Method

Drop the pasta, sugar-snap peas, mangetout and green peas into a large saucepan of salted, boiling water, and cook for 4 minutes, or until the pasta is al dente and the peas are tender.

Drain, setting aside a jug of pasta water. Toss with a slick of olive oil. Add a big dollop of sauce to each serving (ensure the sauce is not colder than room temperature) – if necessary, add a little of the hot pasta water to loosen – and pass round the Parmesan.

Per serving: 2702.1 kJ, 24.1 g protein, 30.4 g fat, 63 g carbs