Mozzarella & Pea Tagliatelle


3 cups frozen peas, thawed

20g rocket leaves

2 cloves garlic, crushed

1/4 cup pine nuts, roasted

1/4 cup mint leaves

1 red or green chilli, deseeded

Juice and zest of 1 lemon

1/3 cup olive oil

500g tagliatelle

2 balls of Galbani Mozzarella


Place 1 cup of peas, rocket, garlic, pine nuts, mint, chilli, lemon juice and olive oil into a food processor. Pulse until combined.

Season with salt and freshly ground black pepper to taste and set aside.

Cook pasta in boiling salted water for 7 – 8 minutes or until al dente, adding the remaining peas in the last minute.

Drain and reserve 1 cup of the water for cooking.

Place the hot pasta, pesto and cup of reserved cooking water into a large bowl.

Tear the creamy Galbani Mozzarella into the pasta and toss to combine, adding a little olive oil if needed.

Serve immediately. Magnifico!

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