- 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
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.