Chef Andrea’s recipe from today’s KATU Afternoon Live!
Tagliatelle with Spring Peas and Lemon
8 oz pasta
1 tbps butter
1 tablespoon chopped shallot
3 cloves chopped garlic
1 cup fresh or frozen peas (if using fresh, blanch them first)
1 cup heavy cream
2 tbps lemon juice
1/2 cup grated parmesan-reggiano cheese (plus more for serving)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Cook the pasta al dente, reserving 1/4 pasta water to thin the sauce if necessary.
Heat butter over medium heat and sauté the chopped shallot with a pinch of salt until it is translucent.
Add garlic and the peas, and cook for 2 more minutes.
Add the cream and cook until it starts to bubble and thicken to a sauce consistency, 3 to 4 minutes.
Reduce heat to low and gently mix in the cooked pasta. Cook together for 1 to 2 more minutes so the pasta can absorb the sauce.
Remove from heat and mix in the grated parmesan, lemon juice, salt + freshly ground pepper and the chopped herbs. Add the herbs right before serving, as the mint will discolor quickly when in contact with heat.