Buttery Whole Lemon, Pea and Mint Tagliatelle
Silky, slurpy, buttery tagliatelle. Fresh peas and mint, bright lemon and melty shavings of Parmesan throughout. What more can you possibly want from a simple weeknight meal?
To save time feel free to leave out the fresh pasta instructions, and just use store bought. Either way, you won’t be disappointed!
This recipe will serve 6
For the pasta dough:
2 tablespoons of extra virgin olive oil
1 tablespoon cold water
2 large eggs
1 teaspoon salt
2 cups of type 00 white flour
Handful of fine semolina for dusting (or more flour)
For the pasta sauce:
1 1/2 cups frozen peas
1/2 cup mint leaves, divided
1 garlic clove
1 lemon, thinly sliced or mandolined
100 grand of butter, cubed
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 cup store-bought grated Parmesan
Salt, to taste
Freshly ground black pepper
To make the pasta dough:
In a mixing bowl add flour, salt, eggs and olive oil. Mix with your hands until the dough comes together. If your dough seems too crumbly, or its not holding together well, add the cold water and/or another teaspoon of olive oil.
Flour a chopping board and place dough on it. Knead the dough (for no more than 2 minutes) to form a ball. Flatten the dough so it is a disk about 12 cms thick and then tightly wrap in cling wrap. Set this aside for at least an hour and a half.
Set up a pasta machine, preferably with a fettuccini/tagliatelle attachment.
Divide dough into 4 equal pieces. One at a time (wrap up rest of dough while you work on one piece) roll it out with a rolling pin until 4 cms thick. Next work the dough through the pasta machine on the various thickness settings, until you have a long piece of pasta that you can just see the light through.
Put the pasta sheet through the tagliatelle attachment, and once cut dust thoroughly with semolina or flour to prevent it from drying out.
For the pasta sauce and assembly:
In a shallow dutch oven or large saucepan, add oil, butter, lemon slices, black pepper, garlic and salt. Cook, stirring frequently (so that the garlic doesn't brown too much).
In a large pot of heavily salted boiling water, add the frozen peas and cook until the peas are tender, about 3 minutes. Using a slotted spoon, transfer peas to a bowl, allowing water to drain back into pot.
Next add the pasta to the pot of boiling water. Stirring occasionally, cook until almost al dente -fresh pasta only needs 2 minutes in boiling water, and it will finish cooking completely in the sauce.
After approximately 2 minutes, remove pasta from the water and using a slotted spoon add it to the large saucepan. Add 2 ladlefuls of the pasta water, and the parmesan, peas and half the mint. Stir until the parmesan is melted and sauce is creamy, glossy and emulsified.
Serve pasta seasoned with more pepper, parmesan, and garnished with the remaining mint leaves. Please enjoy!
Notes: If the pasta sauce looks too tight, add some more pasta water. If it is too thin you can add some more cheese or continue stirring for another minute (it will continue thickening as it cooks)