Mitch Orr’s tagliatelle all’autunno

1.Prepare pasta according to basic pasta recipe. Roll pasta sheets through tagliatelle attachment, dust well with flour and place on a tray in even, untangled piles until required. Cover with plastic wrap to prevent drying.

2.Blanch peas in boiling salted water until just tender (1-2 minutes). Drain, refresh and set aside.

3.Combine lemon juice and oil in a bowl. Peel green outer leaves and stalks of the artichokes (remove chokes from large ones) and place in acidulated water while preparing the remainder. Slice thinly on a mandolin and add to lemon vinaigrette. Shave fennel thinly on a mandolin and add to artichoke mixture.

4.Cook tagliatelle in a large saucepan of boiling salted water until al dente (2-4 minutes).

5.Heat a large saucepan over high heat, add white wine and butter, whisk to emulsify. Add broccolini and stir for 1 minute, then add fennel and artichoke mixture, and peas, season to taste, then toss to combine. Remove from heat and allow the residual heat to wilt the vegetables. Drain tagliatelle, add to sauce and toss together. Add a splash of extra-virgin olive oil and toss again. Serve garnished with black sesame seeds.