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Tagliatelle with Pea Pesto and Mozzarella Recipe

Bright, fresh, and ready in 20 minutes. This tagliatelle with pea pesto uses frozen peas, rocket, mint, chilli, and lemon for a flavour-packed green pasta sauce with no cream. Finished with torn fresh mozzarella.
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tagliatelle with pea pesto and mozzarella recipe
Prep Time:10 minutes
Cook Time:12 minutes

Ingredients

  • 250 grams 9oz tagliatelle
  • 2 cups frozen peas thawed, divided
  • 1 handful about 10 grams rocket leaves
  • 1 garlic clove crushed
  • ½ a green chilli deseeded
  • Juice and zest of ½ lemon about 2 Tbsp juice
  • 6 to 7 fresh mint leaves
  • 2 Tbsp toasted pine nuts plus extra to garnish
  • 60 ml ¼ cup olive oil
  • 1 x 125 gram ball of fresh mozzarella
  • Salt and freshly ground black pepper

Instructions

  • Bring a large pot of well-salted water to the boil and cook the tagliatelle according to the packet instructions until just before al dente.
  • While the pasta cooks, place one cup of the peas in a food processor with the rocket, garlic, chilli, mint, pine nuts, lemon juice, lemon zest, and olive oil. Pulse until you have a rough, textured pesto. Season well with salt and freshly ground black pepper and set aside.
  • When the pasta has about one minute left to cook, add the remaining cup of peas to the pasta water and cook for one minute. Drain, reserving about 60ml (¼ cup) of the pasta cooking water.
  • Return the pasta and peas to the pot with the reserved cooking water. Add the pea pesto and toss well to coat everything evenly. Tear the mozzarella into pieces and stir through the pasta.
  • Serve immediately in deep bowls, scattered with extra toasted pine nuts and a crack of black pepper.

Notes

Reserve more pasta water than you think you need. It is the best tool for adjusting the pesto's consistency once everything comes together.
The pea pesto keeps in the fridge for up to 3 days, stored in a jar with a thin layer of olive oil on top. It works well as a dip or spread on toast

Storage and reheating

This pasta is best eaten immediately. The mozzarella continues to melt as it sits, and the pea pesto can absorb into the pasta, making reheated leftovers noticeably drier than the fresh dish.
If you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a generous splash of water to loosen, stirring regularly. Do not microwave if you can avoid it as the mozzarella becomes rubbery.
The pea pesto on its own keeps well in the fridge for up to 3 days, stored in a jar with a thin layer of olive oil on top to prevent discolouration. It also works well as a dip, spread on toast, or stirred through risotto.