Tagliatelle aux Poivrons et aux Pignons

Tagliatelle with Sweet Peppers and Pine Nuts

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

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.


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


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 nuts and cook for 2 minutes. Pour in the lemon juice and chervil, season with salt and pepper, and remove from the heat.

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.