Spring tagliatelle

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 584 Kcal, 22g Protein, 62g Carbohydrates, 27g Fat


  • Spring vegetables
  • 1 tbsp olive oil
  • 250 g mushrooms, sliced
  • 250 g green asparagus, sliced diagonally
  • 2 spring onions incl. green parts, cut into thin rings
  • 1 dl cream
  • 100 g peas
  • 1 tsp salt
  • 0.25 tsp lemon pepper
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch peppermint, finely chopped
  • Tagliatelle
  • 350 g pasta (e.g. tagliatelle)
  • 150 g burrata, torn
  • salted water, boiling
  • 50 g Pecorino romano, grated

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  • Spring vegetables

    Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins. Add the asparagus, spring onions and peas, stir fry for a further 5 mins. Pour in the cream, season. Mix in the herbs.
  • Tagliatelle

    Cook the tagliatelle in salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the tagliatelle and cooking water to the vegetables, mix well. Mix the burrata in with the tagliatelle, scatter the cheese on top.
  • Tip:

    Stir in 4 tbsp of the wild garlic pesto.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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