Tagliatelle with spinach, peas and peppers

03538 TAGLIATELLE with SPINACH, peas and peppers 4 PERSONS INGREDIENTS 220 g flour, 2 eggs, 100 g spinach, washed, 1 red pepper, 100 g fresh shelled peas, olive oil, 50 g grated grana padano cheese, salt and pepper.

Preparation and cooking time: 1 hour and 10 minute Fix: minimal PROCEDURE prepare the pasta: put 200 g of flour on work surface, break the eggs and a pinch of salt.

Mix well all the ingredients with a fork, then knead the dough with your hands.

When you have a mixture is smooth and homogeneous, make a ball that avvolgerete in a sheet of plastic wrap that you will lay to rest in the refrigerator for about 30 minutes.

Meanwhile, Peel the peppers by depriving of the petiole, seeds and white ribs.

Wash it in running water, then cut into strips.

Blanched spinach, strizzateli and mince; Boil the peas in lightly salted water: In a pan heat 4 tablespoons olive oil.

Add all vegetables, flavour with a pinch of salt and freshly ground pepper, then flame rosolatele rather lively.

On lightly floured pastry Board and roll the dough with the rolling pin to obtain a thin pastry, then with the pastry cutter, cut the noodles.

Boil the noodles in salted water until al dente, drain and pour into the pan with the sauce made from vegetables.

Add a drizzle of olive oil, let them jump for a few moments, then add the grated cheese, stir thoroughly and serve immediately.