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Tagliatelle With Zucchini, Peas And Basil Cream

Tagliatelle With Zucchini, Peas And Basil Cream

Zucchini pasta, with peas and basil cream: a easy Italian recipe for a tagliatelle dish that will freshen up any summer meal

01 July, 2012
Average: 5 (5 votes)


Season & Occasion

serves for


total time

0 HR 25 MIN


300 g
30 ml
To taste
To taste, freshly ground
Fat cream
100 ml
200 ml
Chicken stock
200 ml
1 bunch
30 g
All purpose flour
30 g
150 g, frozen
Tagliatelle pasta
400 g
Parmesan cheese
100 g, grated
Lemon juice
15-30 ml


Wash, trim and dice the zucchini.

Heat the oil and quickly saute the zucchini for about 2 minutes.

Season with salt and pepper.

Mix the cream, milk and stock.

Wash the basil, shake dry and pick the leaves from the stalks.

Puree the basil leaves with about 75 ml of the cream mixture and set aside.

Heat the butter until it foams, stir in the flour and cook for a minute or two without browning.

Stir the rest of the cream mixture into the roux and bring to a boil.

Add the peas and simmer for about 2 minutes.

Cook the pasta in plenty of boiling, salted water until al dente.

Stir the grated cheese into the sauce.

Add the diced zucchini, basil puree and lemon juice and season to taste with salt and pepper.

Serve with the drained pasta.

Learn how to make your own tagliatelle with Sorelle Simili's video recipe.

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