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Spring tagliatelle
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 584
  • Fat about 27g
  • Carbohydrates about 62g
  • Protein about 22g
This is needed
This is needed for 4 people
Spring vegetables
  • 1 tbsp olive oil
  • 250 g mushrooms, sliced
  • 2 spring onion incl. green part, cut into thin rings
  • 250 g green asparagus, sliced diagonally
  • 100 g peas
  • 1 dl cream
  • 0.25 tsp lemon pepper
  • 1 tsp salt
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • 350 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 50 g Pecorino romano, grated
  • 150 g burrata, torn
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And that's how it's done
And that's how it's done
Spring vegetables
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins. Add the asparagus, spring onions and peas, stir fry for a further 5 mins. Pour in the cream, season. Mix in the herbs.
Cook the tagliatelle in salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the tagliatelle and cooking water to the vegetables, mix well. Mix the burrata in with the tagliatelle, scatter the cheese on top.

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