Lemon Herb Tagliatelle with Spring Peas
Al dente egg tagliatelle tossed in a light emulsified lemon-butter reduction with sweet green peas and fresh torn garden mint.
Ingredients
Execution Steps
- 1
Bring a large pot of salted water to an aggressive rolling boil. Drop in the fresh tagliatelle and cook for 3 minutes.
- 2
Add the sweet peas to the boiling pasta water during the final 60 seconds of cooking. Scoop out and reserve 100ml of hot starchy cooking water, then drain pasta and peas.
- 3
In a wide skillet over medium heat, melt half the butter. Add lemon juice, lemon zest, and half the reserved pasta water, swirling continuously to trigger emulsion.
- 4
Tumble hot pasta and peas directly into the skillet. Vigorously toss with remaining cold butter and grated Parmigiano-Reggiano until a creamy, glossy glaze coats every strand.
- 5
Remove from heat, fold through fresh torn mint leaves, and season with sea salt and black pepper.
Pasta water contains suspended amylose starches that bind hydrophobic dairy butter to acidic lemon juice, creating a stable gloss without heavy cream. The addition of menthol from fresh mint stimulates human cold-receptors, accentuating perceived spring freshness.
AI Compilation Disclaimer: This recipe was generated by a generative AI model. Algorithmic estimates may vary. Verify food handling safety, cooking temperatures, and check ingredients against personal allergens before proceeding. Read the full Disclaimers & Terms.