Tagliatelle with asparagus, peas, shallots & capers

Name: Tagliatelle with asparagus, peas, shallots & capers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 20 g unsalted butter; 2 shallots, finely chopped; 1 small clove garlic, grated to a purée; 150 ml dry white vermouth; 250 ml vegetable or chicken stock; 350 ml double cream; 3 tbsp capers, rinsed of salt or brine; ½ lemon, juice, to taste; 100 g packs asparagus tips, halved, if liked; 125 g frozen peas; 500 g pack fresh tagliatelle; 15 g Parmigiano Reggiano, finely grated, plus more to serve; 20 g pack chives, chopped

Diana Henry's recipe is quick and simple to put together, and a great Friday supper or Saturday lunch dish for friends. It can be vegetarian if you wish – use vegetable stock instead of chicken and cheese alternative in place of parmesan.

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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

20g unsalted butter
2 shallots, finely chopped
1 small clove garlic, grated to a purée
150ml dry white vermouth
250ml vegetable or chicken stock
350ml double cream
3 tbsp capers, rinsed of salt or brine
½ lemon, juice, to taste
3 x 100g packs asparagus tips, halved, if liked
125g frozen peas
500g pack fresh tagliatelle
15g Parmigiano Reggiano, finely grated, plus more to serve
¼ x 20g pack chives, chopped

In a broad shallow pan, melt the butter. Sauté the shallots and garlic in the butter until softened, about 3 minutes. Add the vermouth and boil until reduced to about 100ml.
Add the stock and cream and bring to a boil. Simmer until thick enough to thinly coat the back of a spoon. Add the capers and lemon juice, then season with salt and pepper. Remove from the heat, cover and set aside.
Steam the asparagus for 2-3 minutes until just tender – pierce one tip with a sharp knife – and wrap in a clean tea towel, to keep them warm and absorb the water clinging to them. Boil the frozen peas for 2-3 minutes, then drain and return them to the warm pan and cover.
Cook the pasta according to pack instructions – fresh pasta cooks very quickly – until al dente. Gently reheat the cream sauce and add the parmesan, stirring to melt a little. Drain the pasta, return to the warm pan and add the cream sauce, asparagus and peas. Toss together gently. Sprinkle over the chives and serve with more parmesan.

Typical values per serving when made using specific products in recipe