Camembert, tomato & pea tagliatelle

Simple and delicious, this creamy pasta is on the table in twenty minutes!
Pasta is definitely a staple in my home and although we love meat, occasionally a meat-free meal is simply necessary.
Tagliatelle is the most common form of flat ribbon noodle and the creamy sauce sticks to it beautifully.
Comfort food at its best!
Serve with a generous shaving of Parmesan and a green salad.
To cook pasta, allow 80-100g raw pasta per person. For every 100g pasta, use 1 liter of boiling water and a teaspoon of salt in a large saucepan and cook rapidly.
To prevent the pasta from sticking together, add a teaspoon of cooking oil to the water.

ingredients | serves 4 | easy
300g uncooked tagliatelle, cooked according to package instruction
1/2 small white onion, finely chopped
2t crushed garlic
1 round camembert cheese, cut into blocks
3 large, ripe tomatoes, roughly chopped
100g sun-dried tomatoes, drained and roughly chopped
1c frozen peas (i used petit pois)
5 thyme stalks, leaves only
1/2c dry white wine
1/2c full fat cream
small bunch fresh parsley, chopped
1/2t fine salt
good grind of black pepper
pinch red pepper flakes, optional
2T olive oil
1T butter

In a large skillet, heat the olive oil & butter and cook the onions until translucent. About three minutes. Add the garlic and cook for one more minute. Pour the wine into the skillet and cook until reduced. About three minutes.
Add the thyme, tomatoes & sun-dried tomatoes, stir to coat and cook for about five minutes.
Meanwhile, cook the pasta according to package instructions, reserving a bit of the pasta water after cooking.
Add the camembert and cook to melt, while stirring. Pour the cream into the skillet and season with salt, pepper & red pepper flakes, if using.
Once the cheese has melted into the ingredients, add the peas and cook for two more minutes.
Add the drained pasta and about two tablespoons of the reserved pasta water. Mix. Stir the chopped parsley through the pasta.

Garnish with parmesan and serve warm.

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