Ingredients

Method

• 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

Ingredients

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.