Tagliatelle with Spring Peas and Preserved Lemon Cream

Tagliatelle with Spring Peas and Preserved Lemon Cream

What makes our Preserved Lemon Cream so special is its versatility. It can be folded into a simple yogurt parfait with fresh fruit or it can be used as a base for a bright lemon pasta dish.



1/3 cup Bella Cucina Tuscan Extra Virgin Olive Oil
1/2 cup Mascarpone Cheese
6 oz. Bella Cucina Preserved Lemon Cream
1 teaspoon Kosher Salt
1/8 teaspoon fresh ground black pepper
Parmigiano-Reggiano shavings
1 lb. peas (blanched, fresh or frozen)
1 lb. Tagliatelle or other pasta (choose a high quality durum wheat pasta)



In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.

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