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Tagliatelle with pea pesto and mozzarella

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Ingredients for 2 servings:

  • 250g tagliatelle
  • 150 g peas, frozen
  • 1 handful of arugula
  • 1 clove(s) garlic
  • ½ chili pepper(s), green
  • 6 mint leaves
  • 30 ml olive oil
  • ½ lemon(s), juice and zest
  • e.g. salt and pepper
  • 125g mozzarella

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Bring salted water to a boil and add the tagliatelle. One minute before the tagliatelle is finished cooking, add the other half of the peas and cook briefly. For the pesto, puree half of the peas, arugula, garlic, chili, mint, and olive oil in a blender. Season with salt, pepper, lemon juice, and zest. Finally, toss the tagliatelle with the pesto, arrange on plates, and garnish with mozzarella pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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