Tagliatelle with Cauliflower, Almonds and Grilled Red Pepper
September 3rd, 2007
Cook the pasta according pack instructions, or make it yourself. Blanche the cauliflower florets (about 1/2 a cauliflower). Drain it and cook it in a frying pan in hot oil. Add 1 finely chopped grilled red pepper, 30g chopped almonds and 1 tablespoon red wine vinegar. Stir fry this for about 5 minutes. Season it and scatter some fresh parsley over it. Serve it with the tagliatelle. If you want it you can add some grated cheese. Enjoy!
