Lemon Cream Tagliatelle with Courgettes, Broad Beans and Herbs
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.
1 dsp olive oil 2
cloves garlic – finely chopped
Zest of 2 lemons
2 courgettes – finely sliced
110g/4oz broad beans
Salt and freshly ground black pepper
1 dsp herbs – finely chopped e.g. coriander or parsley
75g/3oz Parmesan or pecorino cheese – optional
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.