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:
(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
March 18, 2012
Cooks for:1 to 2 people
Would You Recommend? Yes
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