I’m quite proud of this photo. Feel that it captures just how rich and luxurious the dish is. And how simple too.
Seriously, it couldn’t be easier.
My only advice is to use white pasta (wholewheat doesn’t work here at all) and to resist adding vegetables to the pasta. It really is beautiful eaten as is. Serve with a salad on the side instead.
Parsley Cream Tagliatelle
(serves 2 hungry people)
4 heaped tablespoons of creme fraiche (or double/whipping cream)
1/2 a small garlic clove, crushed
Large handful of parsley leaves
Salt and pepper
200g tagliatelle (white pasta), cooked in salted water
- Simple whizz up the cream, parsley and garlic in a food processor until a pale green, slightly speckled sauce is formed. Season very carefully and stir through the cooked tagliatelli.
I ate this recently with a side salad of roasted asparagus and courgettes with fresh peas.