225 g
2
tablespoons
1
tablespoon
225 g
1
100 g
1
1 |
green
tagliatelle
vegetable
oil
lemon
juice
mange-tout
peas, topped and tailed
green
dessert apple, cored and very thinly sliced
seedless
grapes, or white grapes, skinned and seeded
kiwi
fruit, skinned and thinly sliced to garnish
iceberg
lettuce, cut in wedges, to serve |
Method :
-
Cook
the tagliatelle in boiling, salted water until just tender, about 10
minutes.
-
Drain.
-
Mix
together the oil and lemon juice and season with salt and pepper.
-
Toss
the hot pasta in the dressing and leave to cool.
-
Cook
the mange tout peas in boiling, salted water for 5-6 minutes, or
until they are just tender.
-
Drain,
refresh in cold water, drain and dry thoroughly on crumpled kitchen
paper.
-
Toss
together the tagliatelle, peas, apple and grapes.
-
Garnish with a pattern of kiwi fruit slices.
-
Serve
with wedges of iceberg lettuce.
Serves 6
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