John Myers
Ingredients for 2 servings:
- 200 g pasta of your choice (ribbon pasta, fusilli, etc.)
- 1 bell pepper(s)
- some sage leaves
- n. B. Fat for frying
- 1 tbsp butter
- possibly chopped walnuts, if required
Instructions
Working time approx. 8 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 23 minutes
quick but delicious everyday food
Prepare the pasta according to the package instructions. Wash the bell pepper and cut into strips. Finely chop the sage and, if using, the walnuts. Briefly sauté the bell pepper and sage in a little oil or fat in a pan. Drain the pasta at this point and add it to the pan with the butter. Mix everything well in the pan and – depending on how soft you like the peppers – let it simmer for a while longer. Serve on plates. You can add the walnuts to the top of the portions for a crunch or as decoration. Notes: Very tasty and quick to make – even in a busy day. You can’t be too fussy with the butter and sage if you want to preserve the delicate flavor typical of this recipe. We’ve also tried it with zucchini, etc., and although I’m usually a creative cook and see recipes as basic recipes that can be adapted, I haven’t yet come across a combination that doesn’t undermine the sage flavor and still tastes delicious. So, my recommendation is: stick to the ingredients. If anyone discovers a similarly delicious combination with other vegetables, please let me know.
Facebook Comments