Tagliatelle in Paprika-Käse-Crème

Name: Tagliatelle in Paprika-Käse-Crème
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Deutsche Küche
Ingredients: 250 g Tagliatelle; 2 Paprikaschoten (rot); 2 EL Olivenöl; 200 ml Milch; 150 g Saint Agur L'Intense (Käsetheke); 125 g Rucola; 3 EL Olivenöl; 3 EL Balsamico-Essig (weiß); 1 TL Dijon Senf; Salz; Pfeffer; Zucker; 50 g Pinienkerne

Volltreffer für Nudelfans, dazu Rucolasalat.

30 Min.

Glutenfrei

Saint Agur L'Intense (Käsetheke)

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Zubereitung

Nudeln nach Packungsanweisung zubereiten. Paprikaschoten halbieren, putzen, waschen und in Streifen schneiden. Öl erhitzen, Paprikaschoten dazugeben und andünsten. Milch angießen, Saint Agur Blauschimmelkäse zufügen, schmelzen und die Sauce etwas einkochen lassen. Rucola waschen und putzen.

Für das Dressing Öl, Essig und Senf verrühren, mit Salz, Pfeffer und Zucker abschmecken. Pinienkerne in einer beschichteten Pfanne goldbraun rösten. Sauce mit Salz und Pfeffer abschmecken und zu den Nudeln, garniert mit Pinienkernen, servieren. Salat mit dem Dressing beträufeln und zu den Nudeln reichen.