Fresh tagliolini with assorted peas and whipped white cheese sauce

Fresh tagliolini with assorted peas and whipped white cheese sauce

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  • 4
  • Easy
  • Pescatarian
  • 20 minutes
  • 4 minutes
  • Eikendal Janina Unwooded Chardonnay 2008


  • 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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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