Ingredients

  • 1 red and 1 yellow pepper
  • 150g carrots
  • 300g broccoli
  • 150g tagliatelle
  • 10 tbsp olive oil
  • salt
  • 200g of ripe tomatoes
  • 1 bunch of smooth parsley
  • ½ bunch of thyme
  • 1 small bunch of lemon balm
  • 2 stalks of mint
  • 8 small sage leaves
  • ½ bunch of small-leaved basil
  • 3 tbsp of lemon juice
  • black pepper

Author of this recipe

Frank Lerch

Amateur cook

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For feeding a few hungry mouths in summer.

Preparation

First divide the peppers into quarters, core them and put the pieces on a baking plate with the outer skin facing upwards. Grill them in a pre-heated oven (on the middle shelf) until the skins starts to become slightly black. Afterwards, cover the peppers with a wet towel and let them cool down. Peel the peppers and cut the quarters into stripes. Clean and peel the carrots and cut them into very thin slices. Divide the broccoli into small florets. Cook the pasta in salty water with two table spoons of olive oil. Try to keep them al dente! Add the carrots and the broccoli to the pasta and cook them together for about 4 minutes. Pour the water, rinse the noodles and vegetables with fresh water and let it cool down. Carve the tomatoes crosswise, blanch and rinse them afterwards. Following peel, quarter and core the fruits. Finally cut them into pieces. Chop the parsley, thyme and the lemon balm coarsely. Mint and sage, however, should be minced. Roughly shred the basil leaves. Warm up the pepper and tomatoes in the remaining oil. Season with salt, lemon juice and pepper. Add the herbs, pasta, carrots and the broccoli. Serve immediately!

Tips from the author

Serves 4.