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Tagliatelle With Peas

Fresh Tagliatelle With Peas

⏱️ PREP 10 mins
🔥 COOK 10 mins
👥 SERVES 4
📝 Quick & Easy

📖 The Story

Believe me, there is nothing more comforting than a big bowl of pasta after a long day, but I often find myself wanting something that feels “light” instead of heavy. That is where this Tagliatelle with Peas comes in. It’s a absolute family favorite in my house, especially when the weather starts to warm up. I remember the first time I made this—I actually forgot to save the pasta water! Trust me on this, that starchy water is the secret to making everything come together. Without it, the pasta felt a little dry and the flavors didn’t quite sing. Now, I never drain a pot of pasta without grabbing a mug-full of that liquid gold first!

Cooking this is a total sensory experience. The sizzle of the chile hitting the hot olive oil always brings the kids into the kitchen asking “what’s for dinner?” and the bright, grassy smell of fresh mint being chopped is just heavenly. You’re going to love how the sweetness of the peas balances out that tiny kick of heat from the chile. It’s so simple, yet it tastes like something you’d order at a fancy bistro during a Sunday family dinner. Plus, knowing it’s packed with nearly 100% of my daily Vitamin C makes me feel like a pro-chef and a health-conscious sister all at once!

One little tip from my kitchen to yours: if you can find fresh peas in the pod, the sound of popping them open is so satisfying. But if you’re in a rush (and aren’t we all?), frozen peas work beautifully too. Just don’t overcook them! You want them tender but still bright green and “poppy.” It’s all about those textures—the soft ribbons of tagliatelle against the firm little peas and the creamy finish of the cheese. It’s a warm conversation on a plate, and I can’t wait for you to try it. Believe me, it’s going to be a new weeknight staple for you!

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🍽️ Tagliatelle With Peas

by Chef Kiran Raja

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 4
Category: Main Course
Cuisine: Italian

📋 INGREDIENTS

• 1 lb Tagliatelle pasta

• 2 cups Fresh shelled peas

• 3 tbsp Extra virgin olive oil

• 1 small red chile (minced)

• 1/2 cup Grated Parmesan or Pecorino

• 1/4 cup Fresh mint leaves (torn)

• Sea salt (to taste)

• Black pepper (to taste)

👩‍🍳 INSTRUCTIONS

Step 1: Bring a large pot of salted water to a boil. Drop in the peas and cook for 3-5 minutes until tender. Use a sieve to scoop them out and set aside.

Step 2: Add the tagliatelle to the same boiling water. Cook until al dente. Don’t forget: Reserve 1/4 cup of the pasta water before draining!

Step 3: While the pasta boils, heat 2 tbsp oil in a saucepan. Sauté the chile and cooked peas for 2 minutes, stirring occasionally.

Step 4: Drain the pasta and return it to the pot. Toss with the remaining 1 tbsp oil, the pea/chile mixture, fresh mint, and cheese.

Step 5: Splash in the reserved pasta water to create a light, glossy sauce. Garnish with extra mint and cheese before serving.

👃 AROMA GUIDE

1 Stage 1: The sweet, grassy steam rising from the blanching peas.

2 Stage 2: Spicy, sharp aroma as the chile hits the warm olive oil.

3 Stage 3: Refreshing burst of cool mint and salty cheese at the finish.

🔧 PRO TIPS

• Pasta Water: The starch in the reserved water acts as an emulsifier to bind the oil and cheese into a sauce.
• Chile Heat: Remove seeds from the chile if you want the flavor without too much spice.
• Pea Quality: If using frozen peas, don’t thaw them—just drop them straight into the boiling water!

📊 NUTRITION FACTS

TAGLIATELLE WITH PEAS
Serving Size 1 Bowl
Calories420
Total Fat14g (18% DV)
Saturated Fat4g (20% DV)
Cholesterol15mg (5% DV)
Sodium320mg (14% DV)
Total Carbs58g (21% DV)
Dietary Fiber7g (25% DV)
Protein16g (32% DV)
* Percent Daily Values based on 2,000 calorie diet

✨ Simply Delicious. Purely Aromatic. ✨

Made this? Tag @chefkiran • #KiranRecipe • #YumAroma