We wanted to go for something different in this dish, so after much brainstorming we decided to try using peppercorns. Pink peppercorns.
Tagliatelle is a wider Italian pasta and a tasty one at that. We wanted to go for something different in this dish, so after much brainstorming we decided to try using peppercorns. Pink peppercorns. Black pepper is actually a vine, and peppercorns, the dried fruit of said vine; pink peppercorns technically derive from a different family, but are used as substitutes for pepper in cold climates and lend whatever dish they’re used in a distinct and special, spicy fruitiness.
This dish is made up of a simple, creamy sauce that lends itself well to the peppercorns, and the mildness of the mozzarella and refreshing green beans really round everything out. This recipe makes a very impressive meal, due to both its full flavor and stunning visual presentation. We love it and we know you will too!
Green Bean Peppercorn Tagliatelle
30m prep time
30m cook time
Vegetarian diet suitable
- 1 pound tagliatelle
- 8 oz. mozzarella, cubed
- 2 cloves garlic, minced
- 1/2 (28 oz.) can crushed tomatoes
- 2 cups green beans, ends removed, chopped
- 1/2 cup plain, Greek yogurt
- 1/2 cup cream cheese
- 1/3-1/2 cup pink peppercorns
- 2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- kosher salt, to taste
- Bring a large pot of salted water to boil and cook tagliatelle according to packaging directions, or until al dente. Reserve boiling water and set 1/4 cup aside.
- Set up a bowl filled with ice cubes and blanch green beans for 1-2 minutes, or until bright green and tender crisp, in boiling water.
- Remove immediately and dunk in ice batch to prevent further cooking.
- Heat olive oil in a large sauté pan over medium-high heat and sauté garlic for 1 minute, or until fragrant.
- Add crushed tomatoes and tomato paste and stir in peppercorns. Season with salt and cook for 5 minutes.
- Stir in Greek yogurt, cream cheese and reserved 1/4 cup pasta water, then taste and adjust seasoning, if necessary.
- Cook for another 10-15 minutes, or until sauce has thickened slightly.
- Transfer pasta to sauté pan and use tongs to gently toss it in sauce.
- Plate your pasta and add green beans and mozzarella. Optional: garnish dishes with remaining peppercorns.