Tagliatelle with pea pesto and baby beetroot – Food & Home Magazine
Tagliatelle with pea pesto and baby beetroot: A colorful pasta dish packed with fresh peas and tender beets, perfect for a vibrant lunch.
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Ingredients
- 500g tagliatelle
- 300g frozen peas
- 30ml (2 tbsp) olive oil
- 2 garlic cloves, crushed
- 60ml (¼ cup) fresh cream
- 80g watercress
- salt
- freshly ground black pepper
- 50ml Parmesan, freshly grated
- 150g green beans, blanched
- 50g almonds, finely chopped
- 200g small beetroot, cooked and halved
- Parmesan shavings, to serve
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