Tagliatelle with Tuna-Pea-Sauce


4 Servings

  1. Dice onions finely. Sauté in olive oil, pour in Furmint and boil down until hardly any fluid is left, pour cream. Drain tuna (if greasy, rinse shortly), add to the cream sauce, add finely chopped garlic and bring to the boil shortly. Add peas and let simmer until done. Add cream and crème fraiche and season to taste with salt and pepper.
  2. Serve with Tagliatelle cooked until al dente and freshly grated parmesan.

Under all circumstances, accompanied by one or two glasses of Furmint.


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