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Subtle spiciness of pink peppercorns beautifully balance the natural sweetness of dates, creating a pasta dish that’s both exotic and comforting.

Date & pink peppercorn tagliatelle

A unique blend of sweet and spicy flavours, creating a delightful twist on a classic pasta dish. The sweetness of dates complements the subtle heat from pink peppercorns, while fresh herbs and a touch of lemon zest bring everything together in a harmonious medley.

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • 300g tagliatelle
  • 2 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 100g pitted dates, chopped
  • 1 tsp pink peppercorns, crushed
  • 1 lemon, zested and juiced
  • 200ml vegetable stock
  • 100ml double cream
  • 50g grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle and cook according to the package instructions until al dente (usually 8-10 minutes).
  • Drain the pasta, reserving a cup of the pasta water, and set aside.

Prepare the Sauce:

  • In a large pan, heat the olive oil over medium heat.
  • Add the shallot and garlic, cooking until softened and fragrant, about 3-4 minutes.
  • Stir in the chopped dates and crushed pink peppercorns, cooking for another 2 minutes.

Combine and Simmer:

  • Add the lemon zest and juice to the pan, followed by the vegetable stock.
  • Bring to a simmer and let it cook for 5 minutes, allowing the dates to soften further and flavors to meld.
  • Stir in the double cream and half of the grated Parmesan cheese, mixing well until the sauce is smooth and creamy.

Toss the Pasta:

  • Add the cooked tagliatelle to the pan, tossing to coat the pasta evenly with the sauce.
  • If the sauce is too thick, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
  • Season with salt and pepper to taste.

Serve:

  • Divide the tagliatelle among plates.
  • Sprinkle with the remaining Parmesan cheese and garnish with fresh parsley.
  • Serve immediately.
  • Calories: 450 kcal
  • Protein: 10g
  • Carbohydrates: 55g
  • Fat: 20g
  • Saturated Fat: 10g
  • Fibre: 4g
  • Sugar: 15g
  • Salt: 1g

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