Instructions: First of all pod your peas and broad beans.

If the peas are small baby ones dont bother blanching them but if theyre slightly tough blanch them in unsalted boiling water until tender.

Do the same with the broad beans and if you think the skins on the larger beans are tough remove them after blanching.

Take half the peas and broad beans and smash chop or whizz in a food processor until semismooth.

Put the olive oil and garlic into a thickbottomed semihot pan.

Cook for a few moments without colouring then add the smashed up peas and broad beans.

Toss them around for 1 minute then add the double cream and the remainder of the peas and broad beans.

Stir in the mint and allow to simmer. Add half the parmesan and taste for seasoning.

Meanwhile cook the tagliatelle in boiling salted water until al dente and add to the sauce it should just coat the pasta.

Serve with a little extra parmesan sprinkled on top.

Serves 4

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