Tagliatelle with Snow Peas
Rinse the limes in hot water, grate the peel of 1 lime and squeeze the juice from both.
Cook the pasta in boiling salted water until al dente.
Rinse, trim and blanch the snow peas in boiling salted water for about 4 minutes, rinse in cold water and drain well.
In a pan, heat the oil and sauté the vegetables briefly. Deglaze with the lime juice and cream, season with salt and pepper and simmer over medium heat for 2 minutes.
Drain the pasta, place on warmed plates, top with vegetables and the sauce and sprinkle with freshly grated Parmesan and the lime zest.
Serve garnished with mint leaves.