Tagliatelle with Mange-Tout
Submitted by nekoali
Tagliatelle tossed with crisp-tender snow peas, shallot, and garlic in a light cream sauce, topped with Parmesan and browned under the grill. A quick dinner for two in 25 minutes.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
25 minSometimes the best weeknight dinners are the simplest ones, and this little number for two proves it.
Snow peas (mange-tout, if you’re feeling fancy) get a quick steam so they stay bright green and snappy, then join softened shallot and garlic in a light cream sauce.
Toss it all with tagliatelle, scatter Parmesan over the top, and flash it under the grill until golden and bubbling.
From chopping board to table in about 25 minutes.
Chef Tips
- Steam the snow peas just until crisp-tender. Two to three minutes, no more. They should still have a satisfying snap when you bite through.
- Use the grill (broiler) sparingly. You only need a minute under high heat to brown the cheese. Any longer and the cream sauce will start to break.
- Serve immediately. This dish loses its charm as it sits. The snow peas soften and the Parmesan crust goes from crispy to chewy.
Ingredients
Directions
Steam the sliced mange-tout until tender but still crisp, about 2 to 3 minutes.
Soften the shallot in the oil and add the garlic.
Stir in the prepared mange-tout and season to taste with pepper.
Add the cream and heat through, stirring.
Then toss the tagliatelle into the sauce and put in a heatproof dish.
Sprinkle with the grated Parmesan and brown under a hot grill for a minute or less, then serve at once.
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