| Tagliolini with Peas, Gruyere and Cream |
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This creamy recipe is rich, so serve it with a simple tomato or leafy salad. 400g fresh tagliolini
Start cooking the pasta. Meanwhile, heat the cream and cheese into a small saucepan over a gently heat until the cheese has melted, then remove from the heat. Just before the pasta is cooked, add the peas to it and cook briefly, just to heat the peas through. Quickly reheat the cheese mixture, but do not let it boil. Drain the pasta and peas then put them back into the still-warm pan, add the cheese sauce, mix gently and serve. |