Watercress & pea tagliatelle
Enjoy this simple pasta dish for dinner when time is of the essence. You can have it on the table in 15 minutes.
White pasta, dry
150 g, use tagliatelle
Peas, fresh or frozen
Fat Free Natural Fromage Frais
½ medium, zest of plus a squeeze of juice
- Cook the tagliatelle according to pack instructions or until al dente. Drain, reserving 100ml of the cooking water, and set aside.
- Meanwhile, cook the peas in a pan of boiling water for 5 mins. Drain and set aside.
- While the peas and pasta are cooking place half the watercress, the lemon zest, juice and the fromage frais in a blender. Season to taste with salt and freshly ground black pepper and blend together to make a smooth sauce.
- Mix the watercress sauce into the tagliatelle, adding the reserved water so you have a more liquid consistency. Stir in the remaining watercress and peas, then divide between 2 bowls to serve.