Asparagus Tagliatelle with Peas Recipe

Ingredients

• 1 pound tagliatelle pasta
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 cup frozen peas
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. In a large pan over medium heat, add olive oil and garlic. Cook for 1 minute, stirring frequently.
3. Add the asparagus and frozen peas to the pan. Stir and cook for about 5 minutes until asparagus is tender and peas are warmed through.
4. Add white wine and heavy cream to the pan and simmer for about 2 minutes.
5. Add 1/4 cup parmesan cheese to the pan and stir to combine.
6. Add salt and pepper to taste.
7. Divide the tagliatelle into bowls and top with the asparagus and pea mixture. Serve immediately.

Verdict and Serving Suggestions

This dish is light and refreshing, perfect for a weeknight dinner or a warm summer night. The asparagus and peas add a pop of color and a fresh flavor to the tagliatelle. You can also add some cooked chicken or shrimp to make it a heartier meal. Serve with a simple green salad with a lemon vinaigrette to round out the meal.

Cauliflower Gnocchi with Sorrel Recipe

Ingredients

• 1 head of cauliflower
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped sorrel

Instructions

1. Preheat oven to 400°F. Cut the cauliflower into small florets and place on a baking sheet. Drizzle with olive oil and roast in the oven for 20-25 minutes, until the cauliflower is tender and browned in spots.
2. Place the roasted cauliflower in a food processor and pulse until it resembles rice.
3. In a large bowl, combine the cauliflower rice, Parmesan cheese, almond flour, egg, garlic powder, salt, and black pepper. Mix until everything is well-combined and forms a dough.
4. Roll the dough into small balls and flatten slightly to form the gnocchi shape.
5. Heat some olive oil in a large skillet over medium-high heat. Working in batches, place the gnocchi in the skillet and cook until browned on both sides, about 2-3 minutes per side.
6. Once all the gnocchi is cooked, add chopped sorrel to the skillet and cook for 1-2 more minutes until the sorrel has wilted slightly.
7. Divide the gnocchi into bowls and top with the sorrel mixture. Serve immediately.

Verdict and Serving Suggestions

This dish is a unique take on traditional gnocchi, substituting cauliflower for the potato. The almond flour adds a nutty flavor and provides a gluten-free option. The sorrel adds a bright, lemony flavor to the dish. You can also add some sautéed mushrooms or cherry tomatoes to the skillet for added flavor. Serve with a mixed greens salad with a balsamic vinaigrette to balance out the meal.