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🍝 Green tagliatelle with grilled pepper strips, goat cheese and arugula

680 kcal · 30 min · 4 servings

Ingredients

• 400 green Tagliatelle
• Salt
• 2 shallots
• 1 clove of garlic
• 1 tbsp butter
• 2 red bell peppers
• 2 yellow bell peppers
• 2 sprigs basil
• 40 g arugula
• 300 g goat cheese log
• 50 ml vegetable broth
• Pepper

Instructions

1. 1. Preheat the oven to 250 degrees Celsius.
2. 2. Bring plenty of water to a boil, salt it generously and cook the tagliatelle al dente.
3. 3. Peel the shallots and cut them into small cubes.
4. 4. Peel the garlic clove and chop it finely.
5. 5. Heat the butter in a small saucepan.
6. 6. Sauté the shallot cubes and the chopped garlic in it briefly.
7. 7. Halve the bell peppers and remove the seeds and the white inner membranes.
8. 8. Place the pepper halves skin-side up on a baking sheet.
9. 9. Roast the peppers for about 15 minutes in the oven until the skin forms black blisters.
10. 10. Place the hot pepper halves in a cool cloth and let them cool down briefly.
11. 11. Peel the charred skin off the pepper halves.
12. 12. Cut the peeled pepper halves into thin strips.
13. 13. Wash the basil and arugula thoroughly.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 85 g