Fresh tagliatelle with lemon mascarpone sauce and arugula

Ingredients for 1 servings:

• 250 g tagliatelle, fresh, from the refrigerated section
• some sprigs of parsley, to taste
• 1 lemon(s), organic
• 100 g mascarpone
• 1 red bell pepper(s)
• 1 tbsp, heaped butter
• 1 tbsp olive oil
• some salt and pepper
• some garlic, fresh
• 1 pack of arugula
• some cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring water to a boil and cook the tagliatelle according to the package instructions (usually 3-5 minutes, but I find it’s usually too soft by then, so taste it every now and then). For the sauce, add 1 tablespoon of olive oil to a pan with 1 tablespoon of butter. Heat for a little longer than it takes for the butter to melt, then fry the bell pepper (roughly diced) for 2-3 minutes. Deglaze with cream and add the mascarpone, waiting until it has melted. Once melted, squeeze the lemon and add about 3-4 tablespoons of the juice (this can be adjusted depending on how acidic you like it). Chop the parsley, squeeze some garlic (about 1/2 clove), and add it. Cut some lemon zest from the rind and add it as well (about 1 tablespoon). Heat everything together for a few minutes until it just comes to a boil, then pour it over the tagliatelle. Sprinkle with arugula.