Spring Green Tagliatelle

Quick, easy and versatile

30 Minutes

Serves 4

What you'll need…

  • 100g Spring Greens
  • 2 Leeks
  • 2 Garlic cloves
  • 2 Lemons
  • 20g Unsalted butter
  • 120g Creme fraiche
  • 200g Fresh pesto
  • 400g Tagliatelle
  • Small bunch of basil
  • Parmesan (optional)
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The method


Begin by preparing your ingredients. Shred your spring greens finely and finely chop your leeks. Then zest and juice the 2 lemons and crush the garlic cloves.


Bring a pot of water to the boil, in the meantime, melt the butter in a large pan. Then add the leeks and fry for 5-10 minutes until soft.


Add the garlic and spring greens to the pan and cook for 1-2 minutes, then add in the lemon juice and zest and season to your liking. Turn up the heat and add a splash of pasta water, then cook until the greens soften.


Turn the heat down, add in the creme fraiche and 2/3rds of the pesto and turn off the heat.


Cook the pasta according to packet instructions, then stir into the pesto - creme fraiche mixture along with 100-200ml of pasta water (enough to create your preferred consistency).


Stir the basil and remaining pesto through, and sprinkle with parmesan if you like. Enjoy!

Recipe Inspired by Egg Info

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