Tagliatelle with Button Mushrooms, Garden Peas and Crème Fraîche

Hi guys! :)

The temperatures here in Cardiff have really plummeted, and the other day my fiancée and me were in the mood to indulge!

I opted for some lovely Tagliatelle (yes, I'm a pasta fiend, guilty as charged :)However, I thought I'd put more of a creamy continental spin on them, then go down the garlic and olive oil route.

So, I ended up combining some classic flavours, with some delicious full fat crème fraîche, baby button mushrooms slowly cooked with onion and melted butter, and some fresh and marvellously crunchy garden peas.


Ingredients:

     500g           Tagliatelle
     200ml          Crème fraîche
     1              Onion 
     120g-150g      Baby buttons mushrooms
     2 'hands full' Frozen Garden peas
     15g - 20g      Flat Leaf Parsley
     20g            Unsalted Butter
     1tsp           Salt / Pepper (to taste)


Preparation:

1. Cook the tagliatelle in lots of water, and add plenty of salt.

2. While the pasta is cooking, melt the butter in a frying pan on a low to medium heat. Add the mushrooms when the butter is all melted, and let them cook on a low heat for the duration it takes you to finish up the pasta.

3. For the last minutes, add the peas into the pasta water, and let them just lose the freeze & get the heat. They are pretty much ready to eat by the time you'll serve them, so about a minute is more then enough.

I love using frozen garden peas! They normally tend to be of really good quality, since the time they spend between being harvested and being frozen is so short. In fact I'd be happy to wager, that they will out-flavour and -texture their 'fresh' counterparts on most occasions!

4. Increase the heat of the frying pan to a nice medium-high heat. Make sure the mushrooms are nicely browned, and then add the crème fraîche. Let it all cook until the cream has changed slightly in texture. It will look more like a sauce and will adopt the colour of the fats in the pan.

5. Season with salt and black pepper to taste. 

6. Add the chopped parsley into the pan, and take it off the heat.

7. Once the pasta is al dente, drain it in a colander and then mix the pasta with the sauce in the pan.

8. Let the whole well-mixed pan sit with a closed lid for about another minute.

This will give the parsley enough time and heat to break down slightly and release its aroma. The crème fraîche also has the chance to get soaked up by the steaming hot pasta, glazing the whole lot in mouthwatering lushness! :)

9. Done and ready to serve!!

Stir a bit of butter in at the end if you like, (for that extra bit of goodness! :D)

Bon appétit! :)