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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | olive oil |
| 1/2 | yellow pepper finely chopped |
| 100 Gramm | peas cooked |
| 225 Gramm | Fresh pasta ribbons |
| 25 Gramm | butter softened |
| 50 Gramm | Crème fraiche |
| 25 Gramm | Parmesan |
| | pepper ground |
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The tang of pepper gives this gentle pasta dish a distinctive touch. The creaminess of crème fraiche, some Parmesan, freshly ground black pepper ~ and you have a delicious supper dish.
Heat the oil and gently fry the yellow pepper for a few minutes. Add the peas, mix well and season with pepper. Cover and leave to cook over a very low heat for 15 minutes, until well softened.
Cook the pasta 'al dente' and drain it. Put it into a warm dish and pour the pepper and pea mixture over it. Add the butter, crème fraiche and Parmesan. Toss well and serve immediately.
Meal-Master format courtesy of Karen Mintzias
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