Growing Chefs! Ontario Lemon Cream Tagliatelle with pancetta and peas
Lemon Cream Tagliatelle with pancetta and peas
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Remove the pith from the preserved lemon and slice into thin strips, then place your hand on the back of the knife and rock the knife back and forth over the lemon over and over, rearranging back into a pile every so often, until finely minced.
Cut the peppers in half and remove the seeds and membrane. Slice the halves into strips, then cut across the strips to form a dice.
Cut the pancetta into 2 centimeter cubes.
Measure out the peas, garlic bechamel, pasta, and olive oil.
Fill the pot with water and place over high heat and bring to a boil.
Place the frying pan over medium high heat, and add the olive oil and pancetta. Cook the pancetta, stirring occasionally, until it begins to crisp, about 4 – 5 minutes.
Add the peppers and saute until softened, about 4 minutes.
Add the peas, lemon, and bechamel and turn off the heat.
When the water is boiling, generously with salt and add the pasta. Fresh pasta cooks in just a couple of minutes. Once it has cooked, drain the water and add the pasta to the pan. Stir to coat the pasta with the sauce. season
Plate the pasta, and use the to finely grate some parmesan over top for garnish. rasp
“This quick and easy sauce works as an amazing base for alfredo, garlic mac and cheese, or for delicious scalloped potatoes!”