Tagliatelle with Peas, Pecorino, Chili and Mint. Recipe
I saw this recipe in the NY Times online today, and thought I'd give it a go, tonight for dinner and it was wonderful. Knowing that peas are just coming in to their own on the farm, both in the US and in the UK, I thought I'd share this wonderful, simple recipe here.
Serves 4
Servings: 4
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Ingredients
- 1 lb tagliatelle
- 2 cups peas, shelled
- 1 tbsp fresh hot chili pepper (like Thai)
- 2 tbsp olive oil
- 1/2 cup mint, chopped (plus additional for garnish)
- 1/2 cup pecorino romano cheese, grated (plus additional for garnish)
Directions
- Cook the tagliatelle, per package directions. Steam the shelled peas, until just tender, or blanch in hot water for 3 minutes, drain and set aside.
- After draining pasta (reserving 1/4 cup of the cooking water), saute the peas and chili in the olive oil over medium heat for one minute or two, then add the reserved cooking water and stir. Toss with the tagliatelle and the mint, Once mixed, add the pecorino romano cheese, and toss again. Place in a large serving bowl and garnish with additional cheese and the mint.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 505 | |
| Calories from Fat 75 | 15% |
| Total Fat 8.61g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 344mg | 10% |
| Total Carbs 89.15g | 24% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.59g | 3% |
| Protein 16.45g | 26% |
