A first course with a bright color and enveloping flavor: tagliatelle wrapped in a velvety cream of roasted green pepper, enriched with Parmigiano Reggiano and finished with fresh parsley. A vegetable recipe that conquers with taste, aroma, and creaminess!
Wash the bell peppers, cut them in half, and remove seeds and strands. Roast them in the oven at 200°C for 20 minutes (or over a flame) until the skin is charred. Place them in a bag for 10 minutes, then peel and cut into pieces.
In a blender, blend the roasted peppers with the cream, 50 g of Parmigiano Reggiano, oil, garlic, salt, pepper, and a few drops of lemon if desired. You should obtain a smooth cream.
Cook the tagliatelle in salted boiling water. Drain them al dente, reserving a bit of cooking water.
Pour the pepper cream into a pan, add the pasta and a little cooking water. Toss everything for 1-2 minutes, mixing well with the sauce.
Serve immediately with plenty of grated Parmigiano Reggiano and chopped fresh parsley.
For a spicy touch
For a seafood aftertaste
Consume immediately to appreciate the creaminess of the sauce. In the refrigerator, well-sealed, the pasta keeps for 1 day but should be reheated with a drop of milk or broth.
Italy, Emilia Romagna
| Energy (kcal) | 178.78 |
| Carbohydrates (g) | 11.2 |
| of which Sugars (g) | 11.2 |
| Fat (g) | 10.61 |
| of which Saturates (g) | 4.9 |
| Protein (g) | 6.66 |
| Fiber (g) | 7.39 |
| Sale (g) | 0.06 |
