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- 500 grams Linguine
- Bell pepper (1/2 each, red, green and yellow)
- 150 grams fresh Peas
- 150 grams Olives (in brine)
- olive oil
- freshly ground peppers
- 100 grams coarsely grated Caciocavallo cheese
Cut bell peppers lengthwise into very thin strips. Shell peas and blanch for 6 minutes in boiling salted water. Drain peas. Cook linguine until al dente in boiling salted water. Drain.
Mix linguine with 5 tablespoons olive oil and season with salt and pepper. Transfer to plates. Top with drained olives, peas and bell pepper strips. Serve sprinkled with the cheese.