Ingredients
3 cloves garlic
200ml/7fl oz double cream
handful fresh kale, chopped
2 tbsp white wine
handful fresh parsley, chopped
handful fresh chives, chopped
handful fresh chervil, chopped
salt and freshly ground black pepper
100g/3½oz green tagliatelle
3 tbsp broad beans, out of their pods, inner membrane removed, blanched
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.
3. Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.
4. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.
5. To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.
