Truffled Tagliatelle and Peas

Sometimes, we need to remember that simple preparations are best.

That you can create a great, “gourmet” meal with only a handful of ingredients.

And some red wine. Something about red wine just makes the meal feel more special and “fancy.”


On the outlook, this recipe seems far too simple to really be extraordinary. But the earthy truffle oil, coarse sea salt, traditional pasta and bright peas come together to create something much greater than its individual parts would have you believe.


Truffled Tagliatelle and Peas

Serves 3-4

1 package (8 oz) tagliatelle pasta (see notes)

3 cups fresh peas (or frozen peas prepared according to package directions)

1/3 c truffle oil (see notes)

1 T coarse sea salt

Prepare pasta according to package directions.


Toss with peas, oil and salt.


Tagliatelle, the traditional Italian egg pasta, is absolutely perfect for this dish. But if you don’t have any, you could substitute another long flat pasta.


And no truffle oil? No problem. Try substituting with some high quality olive oil and a little black pepper. I’m sure it will be just as delicious and elegant.



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