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Spring vegetable tagliatelle

Spring vegetable tagliatelle

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Creamy white wine sauce adds a touch of luxury to this delicious and textured pasta dish

Serves: 4
Prep time: 10 mins
Cooking time: 20 mins

Ingredients

You can't beat British asparagus - although the season only lasts from late April to June.

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175g (6oz) baby carrots, scrubbed and halved
175g (6oz) asparagus tips, halved
175g (6oz) mangetout, trimmed
350g (12oz) tagliatelle
25g (1oz) butter
2 shallots, peeled and finely chopped
100ml (4fl oz) white wine
284g carton double cream
15ml (1tbsp) fresh chopped parsley

Method

Cook the vegetables in a pan of boiling water for 2-3 mins until just tender. Drain and refresh under cold water. Cook the tagliatelle in a large pan of lightly salted water for 12-14 mins, or according to the packet instructions. Drain.
Meanwhile melt the butter in a large frying pan. Add the shallots and gently fry for 5 mins. Stir in the wine and bring to the boil, then reduce the heat and add the vegetables and cream. Simmer gently for 2-3 mins, then stir in the tagliatelle and toss well.
Season to taste with salt and freshly ground black pepper. Serve in warmed bowls garnished with chopped parsley and more black pepper.

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Nutritional information per portion

Calories 736(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.