Tagliatelle ai Piselli

You know that it’s nearly summer in Italy when fresh peas appear on the menu. One of my favorite ways to enjoy them is with tagliatelle pasta. Simply (and I emphasize “simply”) mix your salted cooked peas with al dente tagliatelle, add olive oil or butter (if you must) and then some Parmigiano Reggiano cheese. Buon appetito!

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