Tagliatelle with green beans and pesto

By Theo Randall From Saturday Kitchen Ingredients 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans 250g/9oz fresh tagliatelle For the pesto 1 garlic clove 150g/5½oz basil leaves 75g/2½oz pine nuts 100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly …

Tagliatelle with olives, anchovies and pangrattato

By Gennaro Contaldo From Saturday Kitchen Ingredients 200g/7oz tagliatelle pasta 2 tbsp olive oil 2 anchovy fillets ¼ red chilli, finely chopped 1 large garlic clove, thinly sliced 70g/2½oz green or black pitted olives ¼ beef tomato, deseeded and finely chopped For the pangrattato 50g/1¾oz …

Tagliatelle with mushrooms and pancetta

By Gennaro Contaldo From Saturday Kitchen Ingredients 5g/¼oz dried porcini mushrooms 2 tbsp olive oil, plus extra for drizzling 70g/2½oz pancetta lardons ¼ red chilli, thinly sliced 1 large garlic clove, thinly sliced 200g/7oz tagliatelle pasta ¼ beef tomato, deseeded and finely chopped 150g/5½oz mixed wild mushrooms 1 handful …

Brown shrimp and artichoke tagliatelle

By Theo Randall From Saturday Kitchen Ingredients 3 small violet artichokes small handful flatleaf parsley, leaves picked, stalks roughly chopped 2 tbsp olive oil 1 garlic clove, roughly chopped 1 sprig fresh thyme 100ml/3½fl oz white wine 200g/7oz fresh tagliatelle 50g/1¾oz unsalted butter 150g/5½oz brown shrimps, peeled …

Spinach, pea and sun-dried tomato tagliatelle

By Donal Skehan From Saturday Kitchen Ingredients 300g/10½oz tagliatelle 75g/2¾oz broccoli, cut into small florets 2 handfuls peas (fresh or frozen) 2 tbsp olive oil 2 garlic cloves, finely chopped handful sun-dried tomatoes, roughly chopped 200g/7oz low-fat crème fraîche, (optional) large handful fresh dill fronds, finely chopped 50g/1¾oz …