Tagliatelle With Fresh Peas And Lemon Recipes

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TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE



Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
  • Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

HAM AND PEA TAGLIATELLE



Ham and Pea Tagliatelle image

Make and share this Ham and Pea Tagliatelle recipe from Food.com.

Provided by hectorthebat

Categories     Ham

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

300 g pasta
325 g peas
1 tablespoon oil
250 g mushrooms
2 tablespoons chives
140 g ham
200 g creme fraiche
1 tablespoon mustard
25 g parmesan cheese

Steps:

  • Add the pasta to a pan of boiling water. Bring back to the boil and simmer fast for 9 minutes, stirring now and then. Add the petit pois for the last 5 minutes. Drain and reserve 4tbsp cooking water. Return to the pan.
  • While the pasta is cooking, heat the oil and cook the mushrooms, stirring often.
  • Add the chives, ham, creme fraiche and mustard to the mushrooms and heat until simmering.
  • Season with pepper and simmer for 1 minute. Add to the pasta with the reserved cooking water and toss together. Serve immediately with grated Parmesan and ground black pepper.

Nutrition Facts : Calories 640.1, Fat 27.3, SaturatedFat 14, Cholesterol 92.2, Sodium 697.8, Carbohydrate 72.1, Fiber 7.5, Sugar 7.9, Protein 26.9

TAGLIATELLE WITH BABY VEGETABLES AND LEMON-PARMESAN SAUCE



Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce image

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     Vegetarian     High Fiber     Dinner     Parmesan     Lemon     Green Bean     Zucchini     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 10

1 8.8-ounce package egg and spinach tagliatelle blend or egg fettuccine
2 tablespoons extra-virgin olive oil
1 medium white onion, halved, thinly sliced
8 ounces baby zucchini, trimmed, halved lengthwise
8 ounces frozen tiny green beans (3 cups), thawed
2 teaspoons finely grated lemon peel
1 1/4 cups finely grated Parmesan cheese plus more for passing
plus more for passing
1/3 cup heavy whipping cream
2 1/2 tablespoons fresh lemon juice

Steps:

  • Cook pasta in large pot of boiling salted water until just tender. Drain, reserving 2 cups cooking liquid. Return pasta to pot.
  • Meanwhile, heat oil in large skillet over medium heat. Add onion and zucchini; sprinkle with salt and pepper. Sauté until zucchini is almost tender, about 8 minutes. Add beans and lemon peel. Toss 1 minute.
  • Scrape contents of skillet over pasta in pot. Add 1 1/4 cups Parmesan cheese, cream, lemon juice, and 1 cup reserved cooking liquid. Place over medium-high heat and toss until heated through and sauce coats pasta, adding more reserved pasta liquid by 1/4 cupfuls to moisten as needed. Season to taste with salt and pepper. Serve, passing additional cheese separately.

LEMON TAGLIATELLE



Lemon Tagliatelle image

This is definitely for those who enjoy lemony dishes. Very refreshing and lighter tasting than most cream pastas. Sometimes I use a bit less lemon zest and add torn basil leaves.

Provided by JenPo

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces tagliatelle pasta noodles, cooked and drained
4 lemons, zest of
1 lemon, juice of
1 tablespoon olive oil
6 ounces creme fraiche
4 ounces parmesan cheese
salt and pepper, to taste

Steps:

  • Heat the olive oil on low in a saucepan, add the zest, and cook 2 minutes.
  • Mix in the creme fraiche, bring to boil, and pour in the reserved lemon juice.
  • Bring the mixture back to a boil until the cream starts to thicken.
  • Mix in the Parmesan, season with pepper and salt.
  • Cook another minute, stirring.
  • Toss with drained pasta and serve immediately.

Nutrition Facts : Calories 630, Fat 31, SaturatedFat 16.2, Cholesterol 155, Sodium 467.8, Carbohydrate 64.3, Fiber 2.9, Sugar 2.2, Protein 23.9

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