Main Meals

Summer bean and pea pasta

By Abigail Donnelly
4
Easy
15 minutes
10 minutes
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Ingredients

Method
  • 500 g tagliatelle
  • 1/2 cup crème fraîche
  • 160 g blanched peas, lightly crushed
  • 80 g broad beans, blanched and podded
  • 200 g wilted baby spinach
  • Grated Parmesan
  • Olive oil

Method

Ingredients

Cook the tagliatelle in boiling salted water until al dente.

Mix in crème fraîche, ightly crushed blanched peas, blanched and podded broad beans and wilted baby spinach.

Top with grated Parmesan, drizzle with olive oil and season to taste.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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