Yield: 2 Servings
|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|
|\N \N||Freshly ground pepper|
The tang of pepper gives this gentle pasta dish a distinctive touch.
The creaminess of crme 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, crme fraiche and Parmesan. Toss well and serve immediately.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias