Recipe: Lemon cream tagliatelle with courgettes, broad beans & herbs
Jenny Bristow reveals the perfect recipes for light summer dishes.
A quick and simple dish using the best of the season’s greens. Bring this dish to life with a generous sprinkling of summer herbs. Vary the vegetables with availability
What you'll need
1 dssp olive oil
2 cloves garlic, finely chopped
Zest of 2 lemons
2 courgettes, finely sliced
110g/4oz broad beans
150g/¼ pt whipping cream
Salt and freshly ground black pepper
1 tsp herbs, finely chopped eg coriander or parsley
75g/3oz parmesan or pecorino cheese|(optional)
Cook the pasta in boiling salted water for 6-7 minutes. Do not overcook, as it is important to serve the dish al dente (with a slight bite). Drain the pasta, cover and set to one side. A little olive oil can be added to keep the pasta moist.
Melt the butter and olive oil in a shallow pan. Add the garlic, lemon zest, courgettes and broad beans. Heat through and cook for 2-3 minutes.
Add the cream, seasoning, herbs and pasta and heat for a further 1-2 minutes.
As a finishing touch, sprinkle with parmesan or pecorino just before serving.