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🍝 Tagliatelle with Peas and Beans

593 kcal · 30 min · 4 servings

Tagliatelle with Peas and Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the peas and beans from their pods.
  2. 2. Put the peas into boiling salted water.
  3. 3. Cook the peas for 4 minutes (this brief cooking in boiling water is called blanching).
  4. 4. Drain the water from the peas.
  5. 5. Put the beans into the boiling salted water.
  6. 6. Cook the beans for 8 minutes.
  7. 7. Drain the water from the beans.
  8. 8. Wash the spring onions thoroughly.
  9. 9. Cut off the hard ends of the spring onions.
  10. 10. Slice the spring onions into thin rings.
  11. 11. Heat 4 tablespoons of oil in a pan.
  12. 12. Add the spring onion rings to the hot oil.
  13. 13. Sauté the spring onions until they are soft and translucent.
  14. 14. Add the prepared peas and beans to the pan.
  15. 15. Toss the vegetables briefly in the hot oil.
  16. 16. Season the vegetable mixture with salt and pepper.
  17. 17. Remove the pan from the heat and set the vegetable mixture aside.
  18. 18. Put the tagliatelle into a pot with plenty of boiling salted water.
  19. 19. Cook the pasta until firm to the bite (al dente).
  20. 20. Drain the pasta water.
  21. 21. Reserve 1 cup of the pasta cooking water.
  22. 22. Add the drained pasta to the pan with the vegetables.
  23. 23. Add 1 tablespoon of the reserved pasta cooking water.
  24. 24. Add the fresh basil.
  25. 25. Add the saffron threads.
  26. 26. Mix all ingredients thoroughly together.
  27. 27. Taste the pasta and adjust seasoning with salt and pepper if needed.
  28. 28. Serve the pasta topped with Parmesan shavings.

Nutrition per serving