Tagliatelle with pea and basil sauce

Ingredients for 4 servings:

• 2 onions
• 2 tbsp butter
• 1 packet of vanilla sugar
• 400 g peas, fresh, split or frozen
• ¼ liter vegetable broth
• 500g tagliatelle
• 200 g ricotta
• 1 bunch of basil
• 1 lemon(s), untreated
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and roughly dice the onions. Melt the butter in a saucepan and sauté the diced onions until translucent. Sprinkle the vanilla sugar over the onions and let them caramelize. Add the peas and deglaze with the vegetable stock; bring to a boil and simmer for about five to seven minutes. Cook the tagliatelle in plenty of boiling salted water until al dente. Remove about 1/3 of the peas from the pan. Stir in 100g of ricotta. Rinse the basil and shake dry. Add the leaves, except for a few for garnishing, to the pea and ricotta mixture in the pan and puree finely. Wash the lemon in hot water, dry it, and finely grate the zest. Halve the lemon and squeeze the juice. Season the pea and basil sauce with salt, pepper, lemon zest, and lemon juice. Drain the tagliatelle and toss it with the pea and basil sauce. Serve on plates and garnish with the remaining peas, basil leaves, and ricotta.