Tagliatelle with Peas

Method

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Finely chop the onion so it softens quickly and blends into the sauce.

3. 3

   Warm the olive oil in a large skillet over medium heat.

4. 4

   Add the onion with a small pinch of salt and cook for 4–5 minutes, stirring often.

5. 5

   Add the peas and cook for 2 minutes if fresh, or 3–4 minutes if frozen.

6. 6

   Pour in the vegetable broth or hot pasta water and simmer for 5 minutes.

7. 7

   Lightly mash one third of the peas with a fork to make the sauce creamier.

8. 8

   Add the tagliatelle to the boiling water and cook until al dente.

9. 9

   Reserve 250 ml / 1 cup pasta water before draining.

10. 10

    Transfer the drained tagliatelle into the skillet with the peas.

11. 11

    Add the butter and toss gently over low heat.

12. 12

    Add Parmesan gradually, loosening with reserved pasta water until glossy.

13. 13

    Stir in the optional cream only if you want a richer finish.

14. 14

    Finish with black pepper, lemon zest, and chopped parsley or mint.