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Add a generous drizzle of olive oil to a wide pan over medium-high heat.

Place the tomatoes cut-side down in the pan and add the lemon halves cut-side down as well.

Nestle the tagliatelle nests on top of the tomatoes.

Pour in 1/4 cup of the vegetable broth. Cover the pan with a lid, reduce heat to medium-low, and cook for 7–8 minutes until the tomatoes blister and soften.

Remove the tomato skins gently with a fork or tongs, then mash the tomatoes directly in the pan.

Add the salt, black pepper, dried basil, dried thyme, and the remaining 1 1/2 cups vegetable broth. Stir gently to combine and to ensure the pasta does not stick to the pan.

Cover the pan again and cook for a few minutes, then add the Parmesan rind (if using).

Cover the pan and continue cooking until the pasta is al dente, stirring gently as needed to prevent sticking.

Add the heavy cream and freshly grated Parmesan. Stir gently to combine and remove from heat.

Squeeze the cooked lemon halves over the pasta just before serving.


Add a generous drizzle of olive oil to a wide pan over medium-high heat.

Place the tomatoes cut-side down in the pan and add the lemon halves cut-side down as well.

Nestle the tagliatelle nests on top of the tomatoes.

Pour in 1/4 cup of the vegetable broth. Cover the pan with a lid, reduce heat to medium-low, and cook for 7–8 minutes until the tomatoes blister and soften.

Remove the tomato skins gently with a fork or tongs, then mash the tomatoes directly in the pan.

Add the salt, black pepper, dried basil, dried thyme, and the remaining 1 1/2 cups vegetable broth. Stir gently to combine and to ensure the pasta does not stick to the pan.

Cover the pan again and cook for a few minutes, then add the Parmesan rind (if using).

Cover the pan and continue cooking until the pasta is al dente, stirring gently as needed to prevent sticking.

Add the heavy cream and freshly grated Parmesan. Stir gently to combine and remove from heat.

Squeeze the cooked lemon halves over the pasta just before serving.
