Tagliatelle with green sauce | Reader's Digest Australia
This simple vegetable and yogurt sauce is ready in as little time as it takes to cook and drain the fresh pasta. It is bursting with fresh flavours and irresistibly creamy, but without the heaviness...
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 4½ cups (205 g) baby spinach, thick stalks discarded
- 100 g watercress, thick stalks discarded
- ¾ cup (115 g) frozen peas
- 500 g fresh tagliatelle
- 2 teaspoons cornflour
- 200 g Greek–style yogurt
- ⅓ cup chopped fresh flat–leaf parsley
- 6 sprigs of fresh basil, torn into pieces
- salt
- pepper
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