Tagliatelle with Peas and Green Beans

Name: Tagliatelle with Peas and Green Beans - Ortansa G.
Ingredients: For the dough* :; 390 g freshly sifted white flour; 4 large eggs; 2 teaspoons extra virgin olive oil For the sauce:; 400 g green peas (I used frozen peas); 100 g green beans (I used frozen green beans); 500 ml creme cuisine; 15% fat; (vegetable fat based); sugar free For sauces and pasta; 100 g parmesan cheese; 1 lemon; finely ground sea salt; mixture of white; green; black pepper; enibahar; green basil (I used dried and chopped basil)

Pasta/Pizza - Tagliatelle with Peas and Green Beans by Ortansa G. - Recipia

To prepare a delicious vegetable pasta dish, it is essential to carefully follow each step of the recipe. We start by dividing the total amount of flour, which is 390 g, into two distinct parts: 315 g for the beginning of the dough kneading and 75 g to be added later, as needed, both in the dough composition and for dusting the work surface. From the first part of 315 g of flour, form a mound on the work surface. In the center of it, make a deep enough well to add the 4 eggs. The yolks and whites are placed in a bowl, together with the olive oil, and this mixture will be placed in the well created earlier. Use a fork to gently beat the eggs, ensuring they mix well without incorporating the flour from the edges of the mound. With a fork, bring the flour from the edges toward the center, mixing it with the eggs and oil. As you continue to mix, use your hands to knead the dough until all the flour is completely incorporated, resulting in a rougher mass. If the dough becomes sticky, do not hesitate to sprinkle a little flour from the second part. Clean the work surface of any leftover dough, sprinkle flour, and start kneading the dough with your palms for about 10 minutes. The dough should become soft and silky, and during this time, you can add additional flour if necessary. Finally, shape it into a ball and cover it with an inverted bowl, letting it rest for 30 minutes. After the resting time has passed, divide the dough into four approximately equal parts. Then, use a rolling pin to roll out each piece of dough, ensuring the thickness is about 1 cm. Prepare the pasta machine according to the instructions, sprinkling flour on its rollers. Pass the dough through the rollers repeatedly, progressively advancing to positions that provide a thinner stretch, until you reach a thickness of about 1-1.2 mm. The obtained pieces of dough are placed on the floured work surface, cutting them into strips of about 25 cm. Let them dry for 10-20 minutes, turning them occasionally. Meanwhile, prepare the frozen vegetables, namely peas and green beans. Boil them in a pot of boiling water, to which you have added a little salt, and let them cook for a few minutes. After they are cooked, drain the vegetables and let them cool in a bowl. Grate the lemon zest, and squeeze the juice from half a lemon. Meanwhile, cook the pasta in boiling salted water, being careful to taste them every 20-25 seconds. After the pasta is cooked, drain it and place it in a large bowl. In another pot, add the cooking cream along with the lemon juice and zest, salt, pepper, and if desired, a little sugar. Gently mix until almost boiling, then add the cooked vegetables. Finally, pour the obtained sauce over the prepared pasta, and for a richer taste and aroma, you can add grated Parmesan and chopped basil, to taste. Enjoy this delicious recipe, which is sure to impress anyone!