Fresh tagliolini with assorted peas and whipped white cheese sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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
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