This combination of flavours is perfect for an Italian summer lunch.
Melt the butter in a frying pan over medium heat and sauté the onion and garlic, about 4 minutes. Add the lemon zest and juice and slowly add the fresh cream. Cook on a low heat, stirring constantly. Cook the pasta in plenty of salted boiling water until al dente. Drain. Put the prawns and mange tout in a serving bowl and season. Add the lemon mixture and stir to combine well. Toss through the pasta and sprinkle with pecorino. Serve immediately.Tagliatelle with prawns, mange tout and lemon sauce
Ingredients
Instructions
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