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Article: Tagliatelle with peas, broad beans and artichokes
- Article from:
- Herald Express (Torquay UK)
- Article date:
- June 12, 2008
CopyrightCopyright 2008 Herald Express (Torquay UK). Provided by ProQuest LLC. (Hide copyright information)
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500g fresh broad beans in their pods, shelled
salt and pepper
4 tbsp olive oil
1 onion, peeled and chopped
1/2 little gem lettuce, shredded
125ml vegetable stock
400g egg tagliatelle
500g fresh peas in their pods, shelled
2 mint sprigs, torn
4 prepared and cooked artichoke hearts (see below), quartered
4 tbsp pine nuts, toasted
100g Parmesan, freshly grated
Blanch the broad beans in a large pan of boiling salted water
for about three minutes until just tender. Remove and plunge into a
bowl of iced water to cool quickly. Drain and slip them out of their
tough outer skins to reveal the emerald green tender beans inside.
Heat two tablespoons of olive oil in a pan, add the onion and
cook ...