Tagliatelle with Green Vegetables and no meat? What do you mean “No meat”? The man of the house was upset.

Tagliatelle with Green Vegetables in the end got a big thumbs up from him. It really was that good. Refreshingly light, yet satisfying and comforting. How did I get to a “green only” pasta, you may ask. Strange as it may seem, I think our bodies asked for it. Just to up the vitamin levels in our bodies for a change. I make green pesto pasta often, but pesto has a unique flavor. A strong bold flavor from the basil and lemon. This Tagliatelle with Green Vegetables is subtle and beautiful.

My original idea was to use peas and broccoli, which is what I did, but then a friend popped in with two bunches or freshly picked Tatsoi that she picked from her garden. I could not resist. One bunch went into the pasta and then other I used in a lovely Asian Salad.

Tagliatelle with Green Vegetables

serves 4 – 6

Ingredients

500 g tagliatelle

2 t / 10 ml salt

2 spring onions – finely chopped – green and white parts

1 green chili – optional

1 -2 cloves garlic – peeled and chopped

2 T/30 ml olive oil

1 cup/ 250 ml frozen peas

1 cup/ 250 ml broccoli florets

2 cups Tatsoi or spinach

250 ml chicken or vegetable stock

¾ cup/ 200 ml cream

zest of 1 lemon

salt and pepper to taste

grated parmesan

Method

Get a big pot of water boiling, add the salt. Cook the pasta according to the packet instructions. Get your blender out and ready. In a smaller pot, heat the oil and sauté the spring onion, garlic and chili(if using) until soft. Add the stock, peas and broccoli and cook for 5 min. Add the Tatsoi or spinach and cook for 1 minute. Transfer the mixture to the blender and blitz to the desired consistency. I prefer a little texture in my sauce, but the choice is yours. Add the cream, salt, pepper and lemon zest. Drain the pasta and pour pour the sauce over the pasta. Serve with grated parmesan.

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