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    Tagliatelle with prawns, mange tout and lemon sauce

    Tagliatelle with prawns, mange tout and lemon sauce recipe

    This combination of flavours is perfect for an Italian summer lunch.

    Print Recipe

    Tagliatelle with prawns, mange tout and lemon sauce

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 20ml butter
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • juice and zest of 1 lemon
    • 250ml fresh cream
    • 500g tagliatelle
    • 200g prawns, cleaned and boiled
    • 200g mange tout, blanched
    • salt and freshly ground black pepper, to taste
    • 80g pecorino, freshly grated

    Instructions

    1

    Melt the butter in a frying pan over medium heat and sauté the onion and garlic, about 4 minutes. Add the lemon zest and juice and slowly add the fresh cream. Cook on a low heat, stirring constantly.

    2

    Cook the pasta in plenty of salted boiling water until al dente. Drain.

    3

    Put the prawns and mange tout in a serving bowl and season. Add the lemon mixture and stir to combine well. Toss through the pasta and sprinkle with pecorino. Serve immediately.

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