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 s
erve 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.