Fresh Tagliatelle in Yoghurt
I made this for dinner because I had some leftover frozen kofte lamb mixture which made it easy to whip up a batch of lamb kofte. These were a good accompaniment for the pasta. I also happened to have pasta dough in the freezer. Of course, you can eat the pasta on its own with a salad or veggies and use ready fresh tagliatelle instead of making your own.
Servings Prep Time
5-6servings 10minutes
Cook Time
20minutes
Servings Prep Time
5-6servings 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat 2 tablespoons of oil in a large sauté pan on a medium-high flame, then fry the garlic and spring onion for 6 to 7 minutes, until just starting to brown. Spoon into a bowl.
  2. Tip both yoghurts, the lemon juice, 400ml water and half a teaspoon of salt into the pan (there’s no need to wipe it down first) and put on a medium heat. Warm through for three to four minutes, until the mixture just starts to steam (don’t cook it for any longer, or it will split). Add the pasta, toss to coat and leave to cook slowly for six to seven minutes, until the pasta is cooked and the sauce has thickened.
  3. Divide the pasta between shallow bowls and spoon the garlic and spring onion on top. Sprinkle with walnuts, pecorino and chilli, drizzle over the final tablespoon of oil and serve.
  4. Eat with a green salad.
Recipe Notes

 

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