Prep 15 m
Cook 15m


    250ml vegetable stock

    235g fresh green peas

    200gm leek (white part only)

    400gm asparagus

    15gm fresh parsley, chopped

    20gm garlic, chopped

    1tbsp fresh mint, chopped

    30gm fresh basil, shredded

    nutmeg, to season

    black pepper

    80ml light single cream

    500gm fresh tagliatelle, cooked al dente

    2 tbsp extra virgin olive oil

    1 tbsp Parmesan cheese, grated

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Ingredient Substitution Guide


1. In a saucepan heat half the stock with the peas and leeks for 4-5 minutes. Add remaining stock, simmer and add asparagus, parsley, garlic, mint, basil and season with nutmeg and black pepper.

2. Add cream and stir continuously. Then add pasta and toss lightly to coat. To serve, drizzle with olive oil and sprinkle with Parmesan cheese.

Recipe from Views Restaurant, Le Méridien Al Aqah Beach Resort, Fujairah

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