Green Tagliatelles with Arugula, Goat Cheese and Grilled Bell Peppers

Ingredients

• 400 green tagliatelles
• Salt
• 2 shallots
• 1 Garlic clove
• 1 tbsp butter
• 2 red bell peppers
• 2 yellow bell peppers
• 2 basil stems
• 1 bunch small arugula
• 300 g goat cheese roll
• 50 ml Vegetable broth
• Pepper

Instructions

1. 1.

   Preheat the oven to 250°C.

2. 2.

   Cook the tagliatelles in plenty of salted water. Peel and dice the shallots. Peel and finely chop the garlic clove. Heat the butter in a small pot and briefly sauté the shallot cubes and chopped garlic. Cut the bell peppers in half, remove seeds and membranes. Place them skin‑side up on a baking sheet and bake for about 15 minutes until the skins blister. Cover with a cool cloth, let cool slightly, then peel off the skins. Slice the peppers into strips.

3. 3.

   Wash and dry the basil and arugula; shake off excess water. Pull basil leaves from stems. Slice the goat cheese into rounds. Combine all ingredients and season with vegetable broth and pepper.