| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 4 |
lg |
Red peppers; de-seeded and |
|
|
; chopped |
| 5 |
|
Sprigs fresh thyme |
| 400 |
ml |
Vegetable stock; (14 floz) |
| 375 |
g |
Tagliatelle verde; (12oz) |
|
|
Pepper |
| 2 |
tb |
Roughly torn fresh basil leaves |
| 40 |
g |
Parmesan cheese; cut into slivers (1 |
|
|
; 1/2oz) |
INSTRUCTIONS
GENERAL
TO GARNISH
Heat the oil in a non-stick frying-pan, add the onion and fry over a medium
heat for 5-10 minutes or until golden and translucent.
Add the pepper and cook for a further 5 minutes.
Add the thyme and vegetable stock, season with pepper and simmer for 20
minutes or until the peppers are soft.
Meanwhile, cook the pasta in plenty of boiling water according to the
packet instructions or until ''al dente'' (tender but still slightly firm
to the bite).
Meanwhile, remove the thyme from the pepper sauce, put the sauce in a
blender or food processor and pur.e until smooth.
Drain the pasta and tip it into a warmed serving bowl.
Pour over the sauce, then serve immediately, garnished with basil and
parmesan cheese.
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