Crisp mange-tout are stir-fried with garlic and
shallot and finished with cream, making an appetizing
sauce for fresh tagliatelle. Sprinkled generously with
cheese, the dish is then quickly browned under the
grill. All it needs is a tossed green salad to go with
it.
Steam the sliced mange-tout until tender but still
crisp, about 2-3 minutes. Soften the shallot in the
oil and add the garlic. Stir in the prepared
mange-tout and season to taste with pepper. Add the
cream and heat through, stirring. Then toss the
tagliatelle into the sauce and put in a heatproof
dish. Sprinkle with the grated Parmesan and brown
under a hot grill for a minute or less, then serve at
once.
