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Tagliatelle with fresh herbs recipe
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The simplicity of fresh pasta and fragrant herbs is hard to beat. This ridiculously easy and delightful dish can be on the table in 15… See method
Ingredients
- 30g unsalted butter
- 2 tbsp olive oil
- 2 garlic cloves, finely sliced
- 1 lemon, zested, ½ juiced
- 20g pack fresh chives, snipped into 1cm pieces
- 30g pack fresh flat-leaf parsley, roughly chopped
- 15g fresh mint, stalks removed, leaves roughly chopped
- 500g pack fresh tagliatelle
- 100g reduced-fat salad cheese
If you haven't got tagliatelle, try using spaghetti or linguine
Each serving contains
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Energy
2240kj
534kcal
27%
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Fat
20g
28%
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Saturates
7g
37%
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Sugars
4g
4%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 67.1g
Protein 19.4g
Fibre 4.8g
Method
- Melt the butter with the oil in a large frying pan over a low heat and soften the garlic for 5 mins or until translucent. Keeping the heat low, add the lemon zest and herbs; soften for 2 mins. Remove from the heat and add the lemon juice.
- Meanwhile, cook the pasta to pack instructions. Drain, reserving 1 cup of pasta water.
- Add the pasta to the herbs pan with half of the reserved water, adding more if needed for a saucy consistency, and stir gently over a medium heat for 1 min. Crumble in the salad cheese and toss through to serve.
See more Pasta recipes