Tagliatelle with pea pesto and baby beetroot
Ingredients
- 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
Instructions
1
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.
2
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.
3
Toss the pasta together with the sauce, Parmesan, beans, almonds and beetroot. Garnish with the Parmesan shavings and serve hot.
Notes
To drink: De Waal “CT de Waal” Pinotage, gamy with ripe, black fruit to complement the earthy beetroot.
