Preparation of Tagliatelle with Ricotta Cream and Peas

• Peel the green onions, remove the roots, and slice them thinly. 

  

• In a large pan, heat a couple of tablespoons of oil and melt the butter, then add the green onions and sauté them for a couple of minutes.

  

• Add the frozen peas and hot broth and cook over medium heat with the lid on for about ten minutes. Then remove the lid, salt and pepper to taste, and continue cooking for another five minutes.

  

• Meanwhile, place the ricotta in a small bowl, add a pinch of salt, a generous grind of black pepper, and the grated cheese. Mix with a spatula until you get a smooth cream. 

  

• Transfer it to the pan and mix it thoroughly with the sauce. If necessary, soften the sauce by adding a few tablespoons of the pasta cooking water.

  

• Meanwhile, cook the tagliatelle in plenty of salted boiling water; drain them al dente without draining too much and transfer them to the pan. Mix carefully until they are perfectly coated.

  

• Divide the tagliatelle with ricotta cream and peas onto individual plates, sprinkle with freshly ground black pepper, and garnish with chopped parsley. Serve immediately while hot. Enjoy! Paola

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