Tagliatelle with broad beans

Ingredients for 4 servings:

• 2 kg broad beans
• 500 g pointed peppers
• 1 red chili pepper(s)
• 1 vegetable onion(s)
• 2 garlic cloves
• 500g tagliatelle
• Salt
• 1 tbsp butter
• 1 tbsp oil
• 250 ml vegetable stock
• 2 saffron threads
• 250 ml whipped cream
• Cayenne pepper
• ½ bunch chives, in rolls
• 50 g Parmesan, shaved

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Peel the broad beans, blanch in boiling salted water for four minutes, then rinse and skin. Halve the bell peppers, remove the seeds, peel thinly with a vegetable peeler and dice finely. Cut open the chili pepper, remove the seeds and dice very finely. Peel the onion and dice finely. Peel the garlic and chop very finely. Cook the tagliatelle in plenty of salted water according to the package instructions until al dente, then drain. Heat the butter and oil in a large pan. Sauté the onions and garlic. Deglaze with the vegetable stock, stir in the saffron threads and gradually add the cream. Reduce the liquid by half. Add the broad beans, bell peppers and chili. Season with salt and cayenne pepper and simmer once more until creamy. Finally, stir in the tagliatelle and chives. Serve immediately and sprinkle with Parmesan cheese.