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🍽️ Creamy Tagliatelle with Pea-Avocado Cream Sauce and Crispy Parsley Crumbs

644 kcal · 30 min · 4 servings

Creamy Tagliatelle with Pea-Avocado Cream Sauce and Crispy Parsley Crumbs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add plenty of salt. Cover the pot and bring the water to a boil.
  2. 2. Melt butter in a frying pan over medium heat.
  3. 3. Add the breadcrumbs (fine bread crumbs) and a pinch of salt to the pan.
  4. 4. Stir the breadcrumbs constantly and toast them for about 2 to 3 minutes until they are golden brown.
  5. 5. Remove the pan from the heat and place the toasted crumbs on a piece of kitchen paper to absorb excess fat.
  6. 6. Set the pan with the crumbs aside.
  7. 7. Fill a separate pot with about 2 liters of water and bring it to a boil.
  8. 8. Add the peas to the boiling water and cook them for approx. 2 minutes.
  9. 9. Drain the peas in a colander.
  10. 10. Rinse the peas immediately under cold water to stop the cooking process (this is called shocking).
  11. 11. Cut the avocados in half lengthwise.
  12. 12. Remove the pits from the avocado halves.
  13. 13. Carefully scoop the avocado flesh out of the skin with a spoon.
  14. 14. Cut the lemon in half.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Place the avocado, half of the cooked peas, 2 tablespoons of lemon juice, and 3 tablespoons of olive oil in a tall container (e.g., a mixing cup).
  17. 17. Blend the ingredients finely until a smooth cream is formed.
  18. 18. Season the avocado cream with salt and pepper to taste.
  19. 19. Wash the parsley thoroughly.
  20. 20. Shake the parsley dry.
  21. 21. Pluck the parsley leaves from the stems.
  22. 22. Finely chop the parsley leaves.
  23. 23. Take half of the finely chopped parsley and mix it with the toasted breadcrumb crumbs.
  24. 24. Add the tagliatelle to the boiling salted water (from step 1).
  25. 25. Cook the tagliatelle for about 4 minutes until they are al dente (firm to the bite).
  26. 26. Take the remaining peas and place them in a bowl.
  27. 27. Add the other half of the finely chopped parsley to the peas.
  28. 28. Add 1 tablespoon of lemon juice to the peas.
  29. 29. Season the pea mixture with salt and mix everything well.
  30. 30. Take a cup of pasta water from the pot and set it aside.
  31. 31. Drain the cooked tagliatelle in a colander.
  32. 32. Place the drained tagliatelle immediately into the large bowl with the pea-avocado cream.
  33. 33. Mix the pasta vigorously with the sauce so that everything is well coated.
  34. 34. Season the pasta mixture with salt, pepper, and a pinch of sugar.
  35. 35. Check if the sauce looks too dry.
  36. 36. If so, stir in some of the reserved pasta water until the desired consistency is reached.
  37. 37. Taste the pasta one last time and adjust the seasoning if necessary.
  38. 38. Place the tagliatelle on the plates.
  39. 39. Garnish the dishes with the marinated peas and the parsley crunch.
  40. 40. Serve the dish immediately and enjoy your meal!

Nutrition per serving