Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
1/2 Yellow pepper
-- finely chopped
100 g Peas, cooked
225 g Fresh pasta ribbons
25 g Butter; softened
50 g Cr?me fraiche
25 g Parmesan
Freshly ground pepper

The tang of pepper gives this gentle pasta dish a distinctive touch.
The creaminess of cr?me 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, cr?me
fraiche and Parmesan. Toss well and serve immediately.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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