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Sample and savour
Tagliatelle with bûche de chèvre sauce

tagliatelles
Main courses Easy 4 15 min
  • Cut any long pieces of asparagus into two, and chop the courgettes into thin, half moon slices.
  • Cook the pasta until it is ‘al dente'.
  • Meanwhile, add a splash of water to a wok or frying pan, then add the butter, sugar and seasoning. Bring to the boil and add the vegetables.
  • Cover and cook on a medium heat for 7 - 8 minutes, then remove the lid to allow to brown slightly.
  • Add the cooked tagliatelle and mix through the chopped bûche de chèvre until melted.
  • Take off the heat, garnish with a generous amount of chopped basil or chervil and serve piping hot.

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150g green asparagus tips
250g courgettes
150g fine tagliatelle
30g butter
1/2 tsp caster sugar
salt and pepper
100g garden peas
200g bûche de chèvre (rind removed and roughly chopped)
small bunch of basil or chervil, chopped

 

 

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Experiment with different types of pasta, and different vegetable selections (such as beans and artichoke hearts). For a sauce that really packs a punch, add finely chopped fresh garlic and onions to the vegetables.