Aperol-Infused Lemon Tagliatelle with Pea Puree

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish where Aperol's citrus notes harmonize with fresh peas and lemon, creating a light yet complex meal perfect for spring evenings. This italian-inspired pasta ready in about 35 minutes pairs Aperol, Fresh English peas, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (11 ratings) Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 200g tagliatelle and cook for 8-10 minutes until al dente, then drain and reserve 100ml pasta water.
  2. Step 2: While pasta cooks, blend 150g shelled peas with 2 tbsp lemon zest and 100ml reserved pasta water until smooth, adding water as needed to reach a pourable consistency.
  3. Step 3: In a separate pan, melt 30g butter over medium heat. Add 20g toasted pine nuts and sauté for 1 minute until golden and fragrant.
  4. Step 4: Add 120ml Aperol to the pan and simmer for 3 minutes until reduced by half and slightly syrupy, stirring constantly to prevent burning.
  5. Step 5: Stir the pea puree into the Aperol reduction until fully incorporated, then add the drained tagliatelle and toss for 2 minutes until evenly coated. Add reserved pasta water 1 tbsp at a time to achieve a glossy sauce that clings to the pasta.
  6. Step 6: Finish with 50g grated Parmesan and season with salt to taste, tossing until cheese melts into the sauce.

Equipment for this recipe

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Frequently asked questions

How long does Aperol-Infused Lemon Tagliatelle with Pea Puree take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Infused Lemon Tagliatelle with Pea Puree?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aperol from drying out.

Can I substitute ingredients in Aperol-Infused Lemon Tagliatelle with Pea Puree?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Infused Lemon Tagliatelle with Pea Puree for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aperol-Infused Lemon Tagliatelle with Pea Puree?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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