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Spring tagliatelle with lemon cream sauce
Spring tagliatelle with lemon cream sauce
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Highlight fresh spring produce in a colorful pasta dish.
Ingredients:
  • 16 zucchini flowers, with zucchini attached
  • 2 bunches (about 350g) white asparagus or green asparagus, ends trimmed
  • 60g unsalted butter, chopped
  • 1 bunch baby (pencil) leeks or 1 small leek, trimmed, cut into 1cm pieces
  • 250g dried tagliatelle
  • 200g fresh peas (about 500g in the pod)
  • Finely grated zest of 2 lemons (and juice of 1)
  • 300ml pouring cream
  • 50g finely grated parmesan, plus extra, to serve
  • 62.50 ml finely chopped mixed herbs, (such as chives, chervil and flat-leaf parsley)
Instructions:
  • Prepare zucchini by removing flowers, discarding stamens, and cutting into 1cm-wide pieces. Peel asparagus (see note), then cut 5cm from tips and remaining stalks into 1cm pieces.
  • In a large frying pan, melt the butter over gentle heat. Add leeks, zucchini, and zucchini flowers, cooking for 3 minutes until they are tender. Season with sea salt and freshly ground pepper to taste.
  • Boil pasta, peas, and asparagus in salted water until pasta is al dente, about 5 minutes.
  • In a saucepan, infuse lemon zest into cream, then bring to a gentle boil and simmer for 3 minutes. Stir in lemon juice and grated parmesan, and season to taste.
  • After cooking, save 1 cup of the pasta and vegetables cooking water. Transfer the drained pasta and vegetables back to the frying pan. Pour in the cream sauce and half of the reserved water, then gently mix everything together. Add more water if needed. Serve the pasta in bowls, garnished with herbs and extra parmesan.

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