Pasta with vanilla bean and crème fraiche

By Phillippa Cheifitz

Difficulty Easy

Ingredients

Fresh tagliatelle
1 tub of crème fraiche
Vanilla pod, split horizontally with a sharp knife
A splash of verjuice
Maldon salt and freshly ground organic rainbow peppercorns

Method

On low heat in a pot, slowly infuse half a vanilla bean into the crème fraiche for about 10 minutes.
Add a splash of verjuice to achieve a runny consistency.
Season with salt and pepper. Boil the pasta to al dente and drain.
Add a generous amount of sauce to the warm pasta. Using a fork, twist the pasta into a stack.
Drizzle with vanilla crème fraiche and garnish with the vanilla bean.

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Pasta with vanilla bean and crème fraiche

Pasta with vanilla bean and crème fraiche

Ingredients

Method