JimBo’s Global Spoon
6 Tagliatelle Pasta Nests (egg-free)
1 cup Roasted Peppers (preserved in oil in jar)
½ cup fresh Basil leaves (tear leaves in half)
Fresh minced garlic (3 cloves)
EV Olive Oil (cold-pressed, extra virgin)
1/4 cup Parmesan Cheese (non-dairy)
salt & pepper to taste
Remove roast peppers from jar, drain oil and chop into 1″ chunks. Tear basil leaves in half. Toss peppers, basil, and garlic with 2 tbsp olive oil in a small bowl. Set aside – room temperature.
When pasta is cooked, drain noodles and place in a bowl. Add 2 tbsp of olive oil and toss. Sprinkle cheese and toss until cheese is thoroughly mixed in.
Place half on the noodles on a plate and top with pepper mixture. Add olives if desired and serve immediately.
Replace EV Olive Oil with regular Olive Oil.
Top with Kalamata olives.
Spice it up with hot sauce or hot pepper flakes.
Non-Vegan: replace with Tagliatelle Egg Noodles and Parmesan Cheese.