Jenny from Juvela very kindly sent me some samples of the Juvela range of products (many thanks, Jenny!) and I thought the Tagliatelle was great – incredibly easy to cook, with no need to add oil or keep stirring to stop it sticking together.
I tend to eat gluten-free pasta that’s either got a lot of corn in it, or made completely with corn – so they’re always a yellow colour. Having a beautifully light – almost cream-coloured – pasta in my cupboard inspired me to make a very light/fresh-coloured dish. So I made a Watercress & Pea Tagliatelle. Watercress is an often-unsung food hero. With a spectacularly unique, peppery taste, it’s absolutely packed with nutrition. It normally comes into season May–October but I found some last weekend. So, when autumn arrives and most of the seasonal veggies are root veggies or squashes, watercress stands out as a wonderfully fresh, zingy ingredient to work with. (I have cheated, though, and used completely non-seasonal frozen peas, too!)
* gluten-free, wheat-free, yeast-free, nut-free, seed-free
- 150g/5½oz gluten-free tagliatelle or other gluten-free pasta
- 200g/7oz shelled peas
- 2 egg yolks
- juice ½ lemon
- 200g/7oz/scant 1 cup soya yogurt
- 50g/1¾oz watercress
- 50g/1¾oz soya cheese, grated
- sea salt and freshly ground black pepper
- Bring a large saucepan of water to the boil. Add the tagliatelle and cook over a medium-high heat for 8–10 minutes, or according to the packet instructions.
- Meanwhile, put the peas in a steamer and steam, covered, over a high heat for 3–4 minutes until tender. Remove and set aside.
- In a bowl, whisk together the egg yolks, lemon juice and soya yogurt and set aside.
- Drain the tagliatelle and rinse well with boiling water, then drain again. Put the tagliatelle back in the saucepan and quickly stir in the egg mixture. Quickly add the peas and watercress, stir thoroughly and season with salt and pepper. Serve immediately with the grated soya cheese sprinkled over the top.
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