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Tagliatelle with Fresh Peas and Lemon
(Serves 4)
(Courtesy of Bill Granger from his “Holiday” Recipe Book)
Ingredients
1 ½ tablespoons olive oil
1 ½ tablespoons butter
2 garlic cloves, crushed
185ml (3/4 cup) white wine
1 teaspoon finely grated lemon zest
125 ml (1/2 cup) cream
Sea salt
Freshly ground black pepper
400g tagliatelle
300g (2 cups) fresh shelled peas
20 medium sized green prawns
Method
Heat the oil and butter in a large frying pan over medium heat. Add the garlic and cook, stirring for 1 minute. Add the white wine and simmer until reduced by half. Add the lemon zest and cream and simmer for a further 3 - 4 minutes until slightly reduced. Season with salt and pepper. Add the prawns to the reduced liquid at the same time as you add the peas to pasta water.
Meanwhile, cook the pasta in a large pan of slightly boiling water according to the packet instructions or until al dente, adding the peas for the last 3 minutes of the cooking time. Drain well and toss the hot pasta with the sauce. Serve immediately with grated parmesan. | 
