Shops selling fresh pasta have spread faster in Britain than in France, perhaps due to the popularity of Italian food here. But recently
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.
Drain the tagliatelle and transfer to a hot serving dish. Toss in the remaining olive oil until evenly coated.
Spoon the peppers and pine nuts over the pasta and serve with Parmesan cheese.
© 1987 Geraldene Holt. All rights reserved.