Tagliatelle with pea pesto and baby beetroot
- 500g tagliatelle
- 300g frozen peas
- 30ml (2 tbsp) olive oil
- 2 garlic cloves, crushed
- 60ml (¼ cup) fresh cream
- 80g watercress
- salt and freshly ground black pepper, to taste
- 50ml Parmesan, freshly grated
- 150g green beans, blanched
- 50g almonds, finely chopped
- 200g small beetroot, cooked and halved
- Parmesan shavings, to serve
Cook the pasta in plenty of boiling salted water until al dente, about 8 – 10 minutes. Add 100g of the peas in the last 2 minutes. Drain and reserve 125ml (½ cup) of the liquid.
Meanwhile, cook the remaining peas with the oil and garlic in a covered frying pan over medium heat for 5 minutes. Add the cream and watercress and cook for a further 2 minutes. Blend in the reserved liquid from the pasta, mix until smooth and season to taste.
Toss the pasta together with the sauce, Parmesan, beans, almonds and beetroot. Garnish with the Parmesan shavings and serve hot.
To drink: De Waal “CT de Waal” Pinotage, gamy with ripe, black fruit to complement the earthy beetroot.