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Pea Shoot + Pistachio Tagliatelle


1.5 hr Cooking Time, Makes 8

  • 100g salted butter

  • 1/2 cup heavy cream

  • Pinch of salt


Pea shoot and pistachio tagliatelle


4 large eggs

2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)

1 tablespoon olive oil

1 teaspoon fine sea salt

1/2 cup butter

2 slices garlic cloves

Zest of one lemon (julienne)

1/4 cup crushed roasted pistachios

1 cup frozen peas defrosted

1 burratta

Pea shoots for garnish

Make a mound using the flour on your work surface, and make a large well in the centre. Add the eggs in the center of the well, as well as the salt and drizzle of olive oil.

Begin to gradually incorporate the flour into the egg mixture until a loose and shaggy dough forms. Using your hands or a dough hook in a stand mixer, knead the dough until smooth and elastic in texture. Wrap in cling wrap and rest in the fridge for an hour.

Once rested, use a pasta roller with the tagliatelle extruder to form your end pasta product. Hang to dry, or loosely wrap into twisted handfuls and set aside.

For the sauce:

In a small saucepan on medium-high heat, melted the butter until it starts to caramelise in colour and smell toasty. When it's at this stage, pull it off the heat and add the sliced garlic and lemon zest. Then add the defrosted peas and crushed pistachios.

In a pot of salted water, cook the fresh pasta for 5 - 6 minutes. Drain and place into the browned butter sauce and mix gently. Serve with a burratta and pea shoots.

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