Tagliatelle With Zucchini, Peas And Basil Cream

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

July 1, 2012

Cuisine

Season & Occasion

serves for

4

total time

0 HR 25 MIN

ingredients

zucchini
300 g
Oil
30 ml
salt
To taste
Pepper
To taste, freshly ground
30% fat cream
100 ml
Milk
200 ml
chicken broth
200 ml
basil
1 bunch
butter
30 g
Flour
30 g
peas
150 g, frozen
tagliatelle
400 g
Parmesan
100 g, grated
Lemon juice
15-30 ml

Preparation

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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