Tagliatelle with peas, courgette & burrata

Tagliatelle with peas, courgette & burrata

Summer pasta should be light, fresh and make the most of seasonal produce. Keeping it simple means you won’t spend long in the kitchen. Here, Mateo Zielonka has chosen mint and basil to complement the green vegetables, adding luscious burrata to lift the dish above the everyday. 

4.5 out of 5 stars(8) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare45 mins
  • Cook10 mins
  • Total time55 mins
  • Pluschilling + salting

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  • 1 courgette
  • 350g frozen petit pois
  • ½ x 25g pack mint, leaves picked
  • ½ x 25g pack basil, leaves picked
  • 1 clove/s garlic
  • 6 tbsp olive oil, plus extra to serve (optional)
  • ½ lemon, juice
  • 2 burrata
  • Parmigiano Reggiano, grated, to serve


  • 260g 00 grade pasta flour, plus extra for dusting
  • 8 large eggs, 5 whole, 3 egg yolks
  • Semolina, for dusting


  1. Start by making the tagliatelle: put the flour on a clean work surface and shape it into a mound. Make a well in the centre; crack the whole eggs into it and add the yolks. Using a fork, break the yolks and start to whisk the eggs, drawing in the flour a little at a time. Continue to combine with the fork then, when everything starts to come together, begin to knead the dough. Use the heel of your hand to push away from you and your other hand to turn the dough 90 degrees after each knead – you will soon develop a rhythm. If it feels too dry, add a few drops of water. If it’s soft and sticky, add a little flour. Continue to knead for 8-10 minutes until it is nice and smooth.

  2. Form the dough into a flat disc (this will make it much easier to roll out later) and wrap tightly in a reusable bag or baking parchment or put it in an airtight container. Chill for at least 30 minutes, or ideally overnight (resting makes the structure of the dough smoother and more pliable, so it’s easier to roll and shape).

  3. When you’re ready to roll the pasta, work using ¼ of the dough at a time (keep the rest wrapped) and use a rolling pin to roll it thin enough to fit through the widest setting on a pasta machine. Run the pasta through each setting of the machine up to the penultimate one. Cut the sheets into 25cm length; pass through the tagliatelle attachment. Dust the cut pasta with semolina, put on a tray and cover with a tea towel while you repeat with the remaining dough and make the sauce.

  4. To make the sauce, coarsely grate the courgette. Put in a colander, sprinkle with salt and leave for 20 minutes. Meanwhile, simmer the peas in boiling water for 3-4 minutes, then drain and refresh under cold running water. Put ¾ of the peas in a jug blender along with the herbs, garlic, oil, 150ml water and the lemon juice. Blend to a smooth sauce, adding a touch more water if necessary. Transfer to a large saucepan and season. Gently squeeze the courgette to remove excess liquid, then add it to the sauce along with the remaining peas and stir to combine.

  5. Bring a large pan of water to the boil, season generously with salt and drop in the pasta. Cook for around 2 minutes, or until al dente. Set the pan of sauce on a medium heat and add the tagliatelle along with ½ a ladle of the pasta cooking water. Combine until the pasta is generously coated with the sauce, adding more cooking water if necessary. Taste and season if needed, then divide among 4 warm bowls, adding ½ a burrata to each one. Scatter over some grated Parmigiano Reggiano and a drizzle of olive oil, if liked.


Typical values per serving when made using specific products in recipe


3,509kJ/ 841kcals



Saturated Fat












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