Photo: Eaters Collective
Tagliatelle with Leeks and Peas
12 ingredients
Serves 4.
openrecipes
This is a beautiful and bright-tasting dish that makes the most of the bounty of spring vegetables. The tagliatelle must be cut from pasta sheets that are rolled out as thinly as possible—you should be able to see your hand through a sheet when you hold it up to the light—to ensure a delicate dish.
Estimated Nutrition (whole recipe, rough)
702
Calories
27g
Protein
33g
Fat
68g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. egg pasta (see related recipe at left)
- 2 large leeks, rinsed well
- 3 Tbs. kosher salt
- 1/2 cup fresh or frozen shelled English peas
- 4 Tbs. (1/2 stick) unsalted butter
- 2 shallots, minced
- 1 small white onion, sliced lengthwise paper-thin
- 1/2 cup dry sherry
- 1 1/2 cups heavy cream
- Fine sea salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes