Tagliatelle with prawns, mange tout and lemon sauce – Food & Home Magazine
This combination of flavours is perfect for an Italian summer lunch. Melt the butter in a frying pan over medium heat and sauté the onion and garlic, about 4
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Ingredients
- 20ml butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- juice and zest of 1 lemon
- 250ml fresh cream
- 500g tagliatelle
- 200g prawns, cleaned and boiled
- 200g mange tout, blanched
- salt
- freshly ground black pepper
- 80g pecorino, freshly grated
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