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Recipe: Lemon cream tagliatelle with courgettes, broad beans & herbs

Published 10/05/2012

Lemon cream tagliatelle with courgettes, broad beans & herbs
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

450g/1lb tagliatelle

25g/1oz butter

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)

Serves 4-6

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.

Belfast Telegraph

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