Tagliatelle primavera 2

X03017 SPRING NOODLES INGREDIENTS for 4 PEOPLE 320 g of dried egg noodles, 1 courgette, 1/2 yellow pepper, 1/2 red pepper, artichoke, 120 g 150 g of peas, 3 tablespoons olive oil, 2 tablespoons cream, 1/4 onion, 1/4 carrot, peeled 1/2 tomato, 1 sprig of parsley, 1/2 sprig of Rosemary, 1 bag of Saffron, 1 bay leaf, salt, pepper.

PROCEEDINGS Wash under running water all vegetables, including herbs, dry them well with a paper towel.

Cut the peppers and Zucchini cut into strips, chopped with the Crescent tomato, onion, carrot, and, separately, the Rosemary.

Boil the artichokes and peas; drain bearing by 1/2 cup of cooking water.

Cook the chopped tomato, carrot and onion with Zucchini and peppers for 4 minutes.

Turn up the heat and remove the lid to cook the vegetables.

Dissolve saffron in a dish in the cooking water.

Mix well with the saffron cream and the chopped parsley and Rosemary.

Pour the mixture in the sauce and let stand for a few minutes.

Season with salt and pepper and remove bay leaf.

Cook the noodles in salted water, drain and roundtrip in the pan with the vegetables.

Stir quickly and serve.