Creamy Pea Tagliatelle Pasta
The holidays always miss the memo about dinner. There really should be a notice that goes out to the team letting them know that management is overwhelmed and can’t make dinner. In other words, make toast and be happy. This year, knowing I’m never “ahead of the game,” I decided to come up with some easy dishes to help myself out. (Dear folks who finish their holiday shopping in October, please teach me your ways!)
I’m lucky to have a great little shop by me that makes homemade pasta so I like to visit them once a week for an easy meal. The fresh noodles cook faster and paired with this creamy sauce, you have dinner deliciousness. You also have a lifesaver because the longest part of preparing this meal is waiting for the water to boil. I’d spend some more time chatting with you about this dish but, let’s be honest, we all know I’m in no shape to chit chat. It’s already the first week of December and I’ve pretty much done nothing to prepare for the holidays. In other words, I’m already behind.
- 500 g tagliatelle pasta
- 2 cups frozen peas
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 cup creme fraiche
- 3 tsp chopped chives or flat-leaf parsley
Cook the tagliatelle according to package directions. In the last minute of the pasta cooking process, drop the peas into the water. Drain both the pasta and peas.
Meanwhile, in a large skillet, heat the oil and saute the onion and garlic for 5 minutes until fragrant. Stir in the creme fraiche. Add the pasta and peas, folding them with tongs to coat the pasta with the sauce. Sprinkle with chopped chives or flat-leaf parsley and serve.
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