Pasta with Vegetables and Herbs

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Pasta with Vegetables and Herbs
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
400 grams
thin Tagliatelle (such as Fettuccini)
150 grams
150 grams
150 grams
yellow Paprika
150 grams
green Peas
1
1 tablespoon
2 tablespoons
freshly chopped Fresh herbs (such as basil, chervil, parsley, chives, tarragon, etc.)
300 milliliters
100 milliliters
freshly ground Pepper
1 splash
2 tablespoons
toasted Pine nuts
Basil leaf (for garnish)

Preparation steps

1.

Cook the pasta in boiling salted water until al dente. Rinse the celery, broccoli, and bell pepper. Trim, cut into bite-size pieces and blanch in boiling salted water. Blanch the broccoli for about 6 minutes, the celery and bell pepper for about 4 minutes and the peas for about 3 minutes, and then drain.

2.

Peel the garlic, chop finely and sweat in a pan with melted butter. Stir in the heavy cream, broth and herbs. Season with salt, pepper, and a dash of lemon and simmer for about 5 minutes over medium heat until thickened. Blend with a hand blender until foamy. Drain the pasta, roll into nests and place in the center of warmed plates. Distribute the vegetables around the pasta, drizzle with the cream sauce and sprinkle with pine nuts. Garnished with basil leaves and serve immediately.