Title: Tagliatelle with mange-tout
 Categories: Pasta, Stir-fry
      Yield: 2 Servings
 
    175 g  Mange-tout; cut diagonally
      1    Shallot; sliced
      2 tb Olive oil
      1    Garlic clove; crushed
      5 tb Single cream, 5 tbs
    225 g  Fresh tagliatelle
           -- cooked 'al dente'
           Parmesan, grated
           Pepper to taste
 
  Crisp mange-tout are stir-fried with garlic and shallot and finished
  with cream, making an appetizing sauce for fresh tagliatelle.
  Sprinkled generously with cheese, the dish is then quickly browned
  under the grill. All it needs is a tossed green salad to go with it.
  
  Steam the sliced mange-tout until tender but still crisp, about 2-3
  minutes. Soften the shallot in the oil and add the garlic. Stir in the
  prepared mange-tout and season to taste with pepper. Add the cream
  and heat through, stirring. Then toss the tagliatelle into the sauce
  and put in a heatproof dish. Sprinkle with the grated Parmesan and
  brown under a hot grill for a minute or less, then serve at once.