Tagliatelle with Sugar Snap Peas

Ingredients

• 400 g sugar snap peas
• Salt
• 400 g tagliatelle
• 1 onion
• 20 g butter
• 1 untreated lemon (juice and zest)
• 150 ml Vegetable broth
• 150 g crème fraîche
• pepper (ground)
• 150 g turkey ham
• 2 tbsp chopped chervil

Instructions

1. 1.

   Wash, trim, and blanch the sugar snap peas in boiling salted water for 2-3 minutes until firm; drain, rinse with cold water, and set aside. Cook the tagliatelle in plenty of boiling salted water al dente. Peel and finely dice the onion.

2. 2.

   In hot butter sauté for 1-2 minutes, then stir in lemon juice and zest. Add broth and simmer gently for about 5 minutes. Stir in crème fraîche and diced turkey ham; heat through for 1-2 minutes and season with salt and pepper.

3. 3.

   Combine the sugar snap peas, chervil, and drained tagliatelle; plate on bowls and serve immediately.