Tagliatelle with Leeks and Peas

This is a beautiful and bright-tasting dish that makes the most of the bounty of spring vegetables. The tagliatelle must be cut from pasta sheets that are rolled out as thinly as possible-you should be able to see your hand through a sheet when you hold it up to the light-to ensure a delicate dish.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Tagliatelle with Leeks and Peas
Review 1 for Tagliatelle with Leeks and Peas
5 out of 5
5 out of 5
martawillcox
,London, UK
March 18, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Perfect spring dish
March 18, 2012
I am sucker for white wine in any recipe and this one does not disappoint.
It is delicious and the flavours and colours blend beautifully.
Not as wonderful re-heated.
Pros: Appearance
Cons: Unhealthy