Meals and Courses

  • 375 g (12 oz) dried tagliatelle
  • 1 tablespoon vegetable oil
  • 1 yellow pepper, cored, deseeded and chopped
  • 2 garlic cloves, crushed
  • 125 g (4 oz) mushrooms, sliced
  • 125 g (4 oz) rindless bacon, grilled and cut into thin strips
  • 3 tablespoons chopped parsley
  • pepper
  • 500 g (1 lb) fromage frais or natural yogurt
  • 25 g (1 oz) pine nuts, toasted (see page 46)

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat the oil in a frying pan, add the chopped yellow pepper and fry over a medium heat for 2–3 minutes. Stir in the garlic, mushrooms, bacon and parsley, season with pepper and cook for a further 3 minutes. Reduce the heat to low and stir in the fromage frais or yogurt. Stir and heat through gently.

Drain the pasta and return to the pan. Stir in the sauce, then sprinkle with the pine nuts. Serve immediately with an Italian-style salad and fresh ciabatta bread.

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