| Tagliatelle with Butter and Dolcelatte |
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This sauce is rich but full of flavour. Serve with hot leaves such as rocket or watercress. 400g fresh tagliatelle Cook the pasta. Just before the pasta is ready, melt the butter in a small saucepan, crumble in the cheese and stir over a gentle heat until it has melted and combined with the butter to make a creamy sauce – do not let it overheat. Drain the pasta then put it back into the still-warm pan and add the cheese sauce. Grind black pepper over, mix gently and serve. The above recipes have been adapted from Rose Elliot’s Vegetarian Pasta – a recipe book I use over and over again. It’s full of fresh ideas and truly inspiring. |