Creamy pea & spinach tagliatelle with minty breadcrumbs

Name: Creamy pea & spinach tagliatelle with minty breadcrumbs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 100 g Essential Spinach, leaves washed; 150 g frozen Essential Garden Peas, defrosted; 2 clove/s garlic; 1 Essential Lemon, scrubbed, zest and juice; 150 ml Essential Double Cream; 2 tbsp olive oil; 40 g Cooks’ Ingredients Soft White Breadcrumbs; 500 g pack fresh Essential Tagliatelle; 25 g pack mint, finely chopped

Adding contrasting crunchy crumbs to creamy pasta is a clever way to lift simple into special.

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Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

100g Essential Spinach, leaves washed
150g frozen Essential Garden Peas, defrosted
2 clove/s garlic
1 Essential Lemon, scrubbed, zest and juice
150ml Essential Double Cream
2 tbsp olive oil
40g Cooks’ Ingredients Soft White Breadcrumbs
500g pack fresh Essential Tagliatelle
½ x 25g pack mint, finely chopped

Method

Bring a large pan of salted water to the boil. Meanwhile, in a blender, blitz the spinach, peas, garlic, lemon zest, cream and 1 tbsp oil until smooth. Pour into a small saucepan and simmer on a low heat for 5 minutes, stirring occasionally. Season to taste.
In a small frying pan, heat the remaining oil over a medium heat. Add the breadcrumbs and cook until golden and toasted, for about 1 minute. Season and set aside to cool. Cook the pasta according to pack instructions.
Drain the pasta, reserving 100ml cooking water. Return the pasta to its pan, add the pea sauce and lemon juice, then toss to coat. Add the pasta water a splash at a time, until the sauce is smooth and creamy. Mix the mint with the toasted breadcrumbs and serve over the pasta.

Cook’s tip

Our fresh pasta is super quick to cook, and made with free range eggs for a more luxurious flavour and texture. Dried pasta in the cupboard already? Start the recipe by boiling 400g for 10 minutes, or until just tender.