Tagliatelle, courgette and peas with basil cream

A pasta dish brought to life with fresh herbs.


  • 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
  • 1.50 cup fresh cream
  • sea salt
  • fresh parmesan
  • coarse ground black pepper


  1. Cook the pasta as per packet and when cooked rinse in plenty of cold water, drain and set aside.
  2. Cook the peas in plenty of boiling water for 3 minutes. Rinse in cold water and set aside.
  3. 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.
  4. 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.


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