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Noodles With Fresh Beans, Peas And Tarragon

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Ingredients
  Carrot 1 Bunch (100 gm), washed and roughly chopped
  Peas 1 Clove (5 gm) (Peeled)
  Onion 200 Milliliter (1/3 Pint)
  Salt To Taste
  Shelled peas 175 Gram (6 Ounce)
  Shelled broad beans 175 Gram (6 Ounce)
  Tagliatelle 350 Gram (12 Ounce)
  Cream cheese 50 Gram, cut into small cubes (2 Ounce)
  Chopped tarragon 1 Tablespoon
  Tarragon 3 Small (For Garnish)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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