• Tagliatelle with pea pesto and baby beetroot

    Serves: 4
    Cooking Time: 20 mins

    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.

     

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