- 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
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.