Tagliatelle with Peas -- Thirty Minute Pasta
Melting Goat Cheese
I have found that I like to add vegetables or different cheeses to Hazan's recipes. I find his dishes simplistic but they have the flavor and texture. I just, at times, want a little more, maybe a tomato, zucchini, Ricotta or Feta. As I go through the book, I take advantage of his flexible recipes and make them more intact with my family.You can see the original recipe here.
Tagliatelle with Peas adapted from Giuliano Hazan’s Thirty Minute Pasta
In a skillet, add peas and bell pepper to the olive oil and season generously with salt and pepper. Stir the peas and bell pepper well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender.
When the peas are tender, remove from the heat, take out about half the peas and puree them. I use my mini food processor.
Put the pureed peas back in the pan with the whole peas.
Add about 2 tablespoons salt to the boiling pasta water, add the
After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.When the pasta is done, drain well, toss with the sauce, and serve at once.