Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| ½ \N | Yellow pepper finely chopped |
| 100 grams | Peas, cooked |
| 225 grams | Fresh pasta ribbons |
| 25 grams | Butter; softened |
| 50 grams | Crme fraiche |
| 25 grams | Parmesan |
| \N \N | Freshly ground pepper |
The tang of pepper gives this gentle pasta dish a distinctive touch.
The creaminess of crŠme 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, crŠme fraiche and Parmesan. Toss well and serve immediately.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias