recipe of the month

Pasta with Pea Pesto and Baby Beetroot

Serves 4


  • 500g taglitelle
  • 300g frozen peas
  • 2 tbs olive oil
  • 2 garlic cloves, peeled and crushed
  • 4 tbs single cream
  • 75g watercress
  • Salt and freshly ground black pepper
  • 40g parmesan cheese, grated
  • 200g cooked small beetroots, halved
  • 50g almonds, finely chopped
  • 150g cooked green beans


  1. Cook the taglitelle in lightly salted boiling water for 8-10 minutes until tender, adding a third of the peas for the last 2 minutes.
  2. Meanwhile, cook the remaining peas with the oil, garlic and seasoning in a covered pan for 5 minutes, then add the cream and watercress and cook for a further 2 minutes. Blend with 125ml of the pasta cooking water until smooth. Season to taste.
  3. Drain the taglitelle, and then toss with the sauce and parmesan, green beans, almonds and beetroots.
  4. Garnish with shaved parmesan.



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