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Tagliatelle with lemon and capers, grated carrots
A delicious pasta recipe that's so easy to make!
Ingredients - for 4 people
- 400g fresh tagliatelle
- 45g parmesan cheese
- 1 lemon
- 25g capers
- A few sprigs of parsley
- 1 clove of garlic
- 500g carrots
- olive oil
- 1 tbsp white wine vinegar (or other)
- Mustard
- salt and pepper
Preparation
- Peel and grate the carrots and make a vinaigrette with the lemon juice. Remove the zest and set aside for the pasta.
- Bring a large pan of salted water to the boil.
- Peel and chop the garlic clove.
- Cook the tagliatelle in the boiling water for around 3 minutes (following the instructions on the packet).
- Meanwhile, brown the garlic in a frying pan with a drizzle of olive oil. Deglaze with 1 tbsp vinegar and remove from the heat.
- When the pasta is cooked, drain it, reserving a little of the cooking water. Add the pasta to the pan with the cooking water. Add 2/3 of the Parmesan, the lemon zest, 1 large drizzle of olive oil, salt and pepper and fry quickly over a high heat, turning the pasta to coat well with the sauce.
- Add the capers, sprinkle with the chopped parsley and sprinkle with the remaining Parmesan. Serve hot with the grated carrots.
