Seasonal recipe No 35 – Tagliatelle with crème fraîche and rocket

This very simple recipe is from the River Café Cook Book Easy. Something with which to remember Rose Gray, co-founder along with Ruth Rogers of the iconic River Café and one of Britain’s most influential modern chefs and cookery writers, who died on 28 February 2010.

Serves 4

Preparation: 10 minutes
Cooking: 12 minutes

320g egg tagliatelle
250ml crème fraîche
2 lemons
150g rocket leaves
150g parmesan

Finely grate the lemon peel and squeeze the juice. Roughly chop the rocket. Grate the parmesan.

Put the crème fraîche in a bowl, stir in the lemon juice and zest, and season.

Cook the tagliatelle in boiling salted water until al dente, drain and return to the pan. Pour over the sauce, add the rocket and half the parmesan. Toss to combine.

Serve with the remaining parmesan.

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