CookEatShare is also available in English
Cerrar

Receta Tagliatelle with Peas, Pecorino, Chili and Mint.

click to rate
1 voto | 1321 views

I saw this recipe in the NY Times online today, and thought I'd give it a go, tonight for dinner and it was wonderful. Knowing that peas are just coming in to their own on the farm, both in the US and in the UK, I thought I'd share this wonderful, simple recipe here.

Serves 4

Raciónes: 4
Tags:

Ingredientes

Cost per serving $2.54 view details
  • 1 lb tagliatelle
  • 2 cups peas, shelled
  • 1 tbsp fresh hot chili pepper (like Thai)
  • 2 tbsp olive oil
  • 1/2 cup mint, chopped (plus additional for garnish)
  • 1/2 cup pecorino romano cheese, grated (plus additional for garnish)

Direcciones

  1. Cook the tagliatelle, per package directions. Steam the shelled peas, until just tender, or blanch in hot water for 3 minutes, drain and set aside.
  2. After draining pasta (reserving 1/4 cup of the cooking water), saute the peas and chili in the olive oil over medium heat for one minute or two, then add the reserved cooking water and stir. Toss with the tagliatelle and the mint, Once mixed, add the pecorino romano cheese, and toss again. Place in a large serving bowl and garnish with additional cheese and the mint.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 154g
Recipe makes 4 servings
Calories 505  
Calories from Fat 75 15%
Total Fat 8.61g 11%
Saturated Fat 1.28g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 18mg 1%
Potassium 344mg 10%
Total Carbs 89.15g 24%
Dietary Fiber 5.4g 18%
Sugars 4.59g 3%
Protein 16.45g 26%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment