• 1 packet of tagliatelle
  • 500 g firm courgettes (sliced thinly)
  • 500 g fresh peas
  • 1 bunch fresh basil (very finely chopped)
  • 1 tblsp butter
  • 2 shallots finely
  • 1.5 cup fresh cream
  • sea salt
  • fresh parmesan
  • coarse ground black pepper


  • Cook the pasta as per packet and when cooked rinse in plenty of cold water, drain and set aside.
  • Cook the peas in plenty of boiling water for 3 minutes. Rinse in cold water and set aside.
  • Melt the butter in a wide pan and gently cook the shallots for 3 minutes. Add the courgettes and cook until they are soft. Add the cream and the basil, and the peas, bring to a boil, reduce slightly, and season with salt.
  • Toss the pasta in the basil cream sauce, using a tongs to coat it with the sauce. Serve on warm plates with grated fresh parmesan and pepper.