Mitch Orr’s tagliatelle all’autunno – Gourmet Traveller

Name: Mitch Orr’s tagliatelle all’autunno – Gourmet Traveller
Ingredients: 1 quantity [basic pasta dough](https://gt.staging.digital.aremedia.com.au//recipes/chefs-recipes/basic-pasta-recipe-8016|target="_blank"); 250 gm podded peas (about 700gm unpodded); Juice of 1 lemon or to taste; 50 ml extra-virgin olive oil, plus extra to serve; 16 baby (or 4 large) globe artichokes; 2 baby fennel bulbs, fronds discarded; 150 ml dry white wine; 100 gm butter, coarsely chopped; 2-3 bunches trimmed broccolini (285gm); 1½ tbsp black sesame seeds, toasted

gt.staging.digital.aremedia.com.au

Australian Gourmet Traveller recipe for tagliatelle all’autunno by Mitchell Orr from 121BC in Sydney.

View Original

Share this recipe:

Ingredients

1 quantity [basic pasta dough](https://gt.staging.digital.aremedia.com.au//recipes/chefs-recipes/basic-pasta-recipe-8016|target="_blank")
250 gm podded peas (about 700gm unpodded)
Juice of 1 lemon or to taste
50 ml extra-virgin olive oil, plus extra to serve
16 baby (or 4 large) globe artichokes
2 baby fennel bulbs, fronds discarded
150 ml dry white wine
100 gm butter, coarsely chopped
2-3 bunches trimmed broccolini (285gm)
1½ tbsp black sesame seeds, toasted