Noodles with Fresh Beans, Peas and Tarragon Recipe


Preparation Time25 MinCooking Time10 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4


 Carrot1 Bunch (100 gm), washed and roughly chopped
 Peas1 Clove (5 gm) (Peeled)
 Onion200 Milliliter (1/3 Pint)
 Salt To Taste
 Shelled peas175 Gram (6 Ounce)
 Shelled broad beans175 Gram (6 Ounce)
 Tagliatelle350 Gram (12 Ounce)
 Cream cheese50 Gram, cut into small cubes (2 Ounce)
 Chopped tarragon1 Tablespoon
 Tarragon3 Small (For Garnish)


1. Put the watercress, garlic, chicken stock and salt and pepper to taste into the liquidizer; blend until smooth.
2. Put the shelled peas and broad beans into a steamer (or a colander standing over a pan of simmering water) and steam until just tender.
3. Meanwhile cook the noodles in plenty of boiling salted water until tender.
4. Drain the noodles thoroughly and stir in the cream cheese and chopped tarragon; toss together with the steamed peas and broad beans and adjust seasoning to taste.
5. Transfer to a serving dish and spoon over the prepared watercress sauce. Garnish with sprigs of fresh tarragon and serve immediately.