Tagliatelle aux Poivrons et aux Pignons

Name: Tagliatelle aux Poivrons et aux Pignons (Tagliatelle with Sweet Peppers and Pine Nuts)
Yield: Serves 3–4.
Cuisine: France
Ingredients: 1 tablespoon chopped chervil or parsley; salt, milled pepper; 1 clove garlic, finely chopped; salt; freshly grated Parmesan cheese; 1 red pepper, seeded and diced; 1 tablespoon sunflower oil; 1 green pepper, seeded and diced; 115 g(4 oz) pine nuts; juice of ½ lemon; 450 g(1 lb) fresh tagliatelle, half plain, half verde; 3 tablespoons fruity olive oil

Tagliatelle with Sweet Peppers and Pine Nuts

Preparation info

Serves
3–4
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Shops selling fresh pasta have spread faster in Britain than in France, perhaps due to the popularity of Italian food here. But recently M. Paul opened his pasta shop under the arches around the Place aux Herbes in Uzès, which is good to know if you are on holiday in the area.

Ingredients

450 g(1 lb) fresh tagliatelle, half plain, half verde
salt
1

Europe
France
Pasta
Mediterranean
Vegetarian

Method

Cook the tagliatelle in boiling, salted water with the sunflower oil for 3–5 minutes (dry pasta will need 8–10 minutes) or until cooked to your satisfaction.

Meanwhile, heat 2 tablespoons of the olive oil in a pan and sauté the garlic and the red and green peppers for 5 minutes. Add the pine