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; 450 g(1 lb) fresh tagliatelle, half plain, half verde; freshly grated Parmesan cheese; salt; salt, milled pepper; 1 red pepper, seeded and diced; 1 green pepper, seeded and diced; 115 g(4 oz) pine nuts; 1 tablespoon sunflower oil; 1 clove garlic, finely chopped; 3 tablespoons fruity olive oil; juice of ½ lemon

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

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