Ingredient:
250 g (8 oz) carrots, peeled
375 g (12 oz) courgettes
375 g (12 oz) fresh tagliatelle
Scant 1 tbsp olive oil
200 ml (7 fl oz) full-fat crème fraiche
1 garlic clove, crushed
2 tbsp pesto
Salt to taste
60 g (2 oz) Dolcelatte cheese
Chopped parsley, to garnish
Method:
Thinly slice the courgettes and carrots into wide, thin ribbons.
Bring a large pan of salted water to a boil, add the tagliatelle, courgettes, and carrots, and cook for 3 minutes. Drain and refresh under cold running water.
Heat the oil in a large frying pan, add the garlic, and stir-fry about 1 minute.
Add the crème fraiche and pesto, then crumble in the cheese. Simmer and stir the sauce for 2-3 minutes, then add the tagliatelle and vegetables. Mix gently, turn into a warmed serving dish, and sprinkle with chopped parsley. Serve immediately.
250 g (8 oz) carrots, peeled
375 g (12 oz) courgettes
375 g (12 oz) fresh tagliatelle
Scant 1 tbsp olive oil
200 ml (7 fl oz) full-fat crème fraiche
1 garlic clove, crushed
2 tbsp pesto
Salt to taste
60 g (2 oz) Dolcelatte cheese
Chopped parsley, to garnish
Method:
Thinly slice the courgettes and carrots into wide, thin ribbons.
Bring a large pan of salted water to a boil, add the tagliatelle, courgettes, and carrots, and cook for 3 minutes. Drain and refresh under cold running water.
Heat the oil in a large frying pan, add the garlic, and stir-fry about 1 minute.
Add the crème fraiche and pesto, then crumble in the cheese. Simmer and stir the sauce for 2-3 minutes, then add the tagliatelle and vegetables. Mix gently, turn into a warmed serving dish, and sprinkle with chopped parsley. Serve immediately.
