tagliatelle with pea pesto and mozzarella

tagliatelle with pea pesto and mozzarella

I’m mildly obsessed with green pasta sauces. Ones that are packed with flavour and not loaded with cream. This is just that. Super quick and easy to knock together and made with frozen peas, rocket leaves, mint, garlic, chilli and lemon. Basically just packed with flavour. A ball of fresh mozzarella torn into the pasta at the end gives it a delicious creamy and fresh finish.

I went to the launch lunch of Galbani – Italy’s number one cheese brand, into the South African market recently and was super impressed with the quality. Manufactured locally by Parmalat, the Mozzarella and Mascarpone cheese are made to the exact Italian recipe. I’m looking forward to seeing both these products more widely available in mainstream retail outlets as I use them regularly in my cooking and baking.

tagliatelle with pea pesto and mozzarella

tagliatelle with pea pesto and mozzarella

I have adapted a recipe supplied by Galbani to make a pasta dish that serves 2 people.

Recipe – serves 2 (big bowls)

  • 250g tagliatelle
  • 2 cups of frozen peas, thawed
  • 1 handful (10g) rocket leaves
  • 1 clove garlic, crushed
  • half a green chilli, deseeded
  • juice and zest of half a lemon (2 T juice)
  • 6 or 7 mint leaves
  • 2T toasted pine nuts (and a few extra to garnish)
  • 1/4 cup olive oil
  • 1 x 125g ball of Galbani fresh mozzarella

Bring a large pot of salty water to the boil and cook your pasta until just before al dente.

While the pasta is cooking, place one cup of peas with the rocket, garlic, mint, pine nuts, chilli, lemon juice and lemon zest in a food processor and pulse until combined. Season with salt and freshly ground pepper to taste and set aside.

When the pasta is almost ready, add the remaining cup of peas to the pasta and water and cook for a minute. Drain the peas and pasta, reserving about 1/4 of a cup of the cooking liquid.

Put the peas and pasta back into the pot with the cooking liquid and stir through the pea pesto. Tear the mozzarella into small chunks and stir this through the pasta. Serve immediately with a chilled glass of delicious white wine.

Buon Appetito!

tagliatelle with pea pesto and mozzarella

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7 Responses to tagliatelle with pea pesto and mozzarella

  1. Keagan Green December 8, 2014 at 9:31 am #

    This looks incredible. Generally, I’m a massive carnivore, but I have been looking for some beautiful Vegi recipes. Definitely going to try this one.

  2. Sam December 8, 2014 at 9:36 am #

    Hi Keagan, this is a new favourite of mine. You can also just play around with the flavours adding more chilli or lemon etc.

  3. Paul van Uytrecht December 8, 2014 at 9:54 am #

    Pasta with peas is one of my favourite dishes, but have never thought of ‘pestoing’ some of the peas. Will definitely try this.

  4. Annie @ ciaochowbambina December 8, 2014 at 10:24 am #

    I love everything about this dish…what a beautiful combination of flavors.

  5. Monica December 8, 2014 at 7:29 pm #

    This looks so good can’t wait to try it.

  6. Laura (Tutti Dolci) December 8, 2014 at 9:18 pm #

    I love the sound of that pesto, what a fresh and light pasta!

  7. Jessica | A Happy Food Dance December 9, 2014 at 5:46 pm #

    Peas are one of my favorite vegetables! Love the bright pop it gives this pasta

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