SPRING ONION & CRÈME FRAICHE TAGLIATELLE

This is a take on Bosh’s spring onion pasta, using Sunny & Luna Lentil Tagliatelle which is 20g protein and packed with legume goodness.

Creamy, comforting and more-ish, this pasta dish is going to be a weekly staple in my house from now on.

INGREDIENTS

Big bunch of spring onions

3 garlic cloves, grated

150g crème fraiche

Sunny & Luna Lentil Tagliatelle

Extra Virgin Olive Oil

Lemon

Parmesan

INSTRUCTIONS

Heat oil in a pan. Chop the very furry end bits off your spring onions and add to the pan along with a generous pinch of salt.

Allow to cook for 5-6 minutes or until softening and starting to char on the bottoms. Turn over and do the same to the other side. Once gooey and blackening, take out and chop into pieces. Return to the pan with the grated garlic.

Cook for 2 minutes on a low heat. Meanwhile, put your tagliatelle on to boil, cooking for 2.5 minutes. Ensure it’s still al dented when you take it out.

Add the crème fraiche to the onions, along with the cooked pasta and a little pasta water and allow to warm through. Squeeze and zest a lemon over and top with Parmesan.

Serve and eat immediately with a drizzle of olive oil.