Butter Tagliatelle with Green Peas

Headnote

This is a study in restraint: silk-smooth pasta, sweet green peas, and butter drawn into a light gloss rather than a heavy sauce. The dish depends on precision of timing and the quiet balance of salt, fat, and starch. When handled correctly, it tastes both modest and complete.

Recipe essentials

Dish category: Pasta

Cuisine or origin: Italian-inspired

Course type: Main course

Yield: 1 serving

Serving size: 285 g

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Difficulty: Easy

Equipment

Medium saucepan

Large pot for boiling pasta

Colander

Wide sauté pan

Tongs

Ingredients

120 g tagliatelle pasta

60 g green peas

25 g butter

8 g olive oil

2 g salt, plus 10 g salt for the pasta water

Method

1. Bring a large pot of water to a rolling boil and season it with 10 g salt. The water should taste distinctly seasoned, not harsh.

2. Add the tagliatelle and cook for 2 minutes less than the package time, until the pasta is pliant but still firm at the center.

3. In the final 2 minutes of the pasta cooking time, add the green peas to the same pot. They should turn bright and tender without losing their shape.

4. Set aside 60 g of the pasta water, then drain the pasta and peas together.

5. Place the sauté pan over medium heat. Add the butter and olive oil and warm just until the butter melts and foams lightly, about 1 minute. Do not let it brown.

6. Add the drained pasta and peas to the pan along with 2 g salt. Toss continuously for 1 to 2 minutes, adding just enough reserved pasta water to form a glossy emulsion that lightly coats the strands.

7. Remove from the heat as soon as the sauce clings and the pasta looks supple, not wet. The finish should be silky, with the peas evenly distributed and the butter present as shine, not pool.

Plating and serving

Twirl the tagliatelle into a warm shallow bowl, allowing the peas to settle naturally through the strands. Spoon over any remaining emulsion from the pan so the surface carries a fine gloss. Serve immediately while the pasta remains fluid and the butter aromatic.

Professional notes

Use the pasta water sparingly; the dish should emulsify, not become loose. The peas must remain vivid and intact, as their sweetness is the counterpoint to the butter. Finish the pasta in the pan only long enough to bind the sauce and preserve the clean texture of the tagliatelle.