Ingredients with Measurements:
- 1 pound tagliatelle pasta
- 1 cup fresh or frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Strainer or colander
- Large skillet or sauté pan
- Mixing bowl
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, prepare the sauce. In a large skillet or sauté pan, melt the butter over medium heat. Add the peas and cook for 2-3 minutes until they are tender.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and heavy cream. Mix well until the ingredients are fully incorporated.
4. Once the pasta is cooked, drain it and add it to the skillet with the peas. Toss the pasta and peas together until they are well combined.
5. Pour the ricotta cheese mixture over the pasta and peas. Use tongs to toss the pasta until it is fully coated with the sauce.
6. Season the pasta with salt and pepper to taste.
7. Serve the Tagliatelle con Squarquaglione e Piselli hot, garnished with additional Parmesan cheese and fresh herbs if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 18g
Substitutions for ingredients:
- You can use frozen peas instead of fresh peas.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Mascarpone cheese can be used instead of ricotta cheese.
Variations:
- Add cooked bacon or pancetta to the pasta for a smoky flavor.
- Substitute the peas with asparagus or green beans.
- Add a splash of white wine to the sauce for extra flavor.
Tips and tricks:
- Be sure to salt the pasta water generously to enhance the flavor of the pasta.
- Reserve some of the pasta water before draining it. This can be used to thin out the sauce if it is too thick.
- Use high-quality ingredients for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet or sauté pan over medium heat until it is heated through.
Presentation ideas:
Serve the pasta in a large serving bowl or on individual plates. Garnish with additional Parmesan cheese and fresh herbs.
Garnishes:
- Fresh herbs such as parsley or basil
- Additional grated Parmesan cheese
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables such as zucchini or bell peppers
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the pasta is too dry, add more sauce or a drizzle of olive oil.
Food safety advice:
- Be sure to cook the pasta and peas until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Tagliatelle is a type of pasta that originated in the Emilia-Romagna region of Italy. It is traditionally served with a rich meat or cream sauce.
Flavor profiles:
This dish is creamy and savory with a touch of sweetness from the peas.
Serving suggestions:
Serve the Tagliatelle con Squarquaglione e Piselli as a main course for lunch or dinner.
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Region: Italian