Για την συνταγή στα Ελληνικά πατήστε εδώ
Today we are cooking with Yoleni’s! Another delicious dish made with high quality greek products. I am a huge pasta fan. I could live exclusively on pasta! Everybody enjoys a tasteful dish of spaghetti or penne or lasagna. So many things you can do with them, so many flavors you can combine! In this way pasta will never bore you! That’ for sure! Especially if you are lucky to try pasta made by local producers, not factory made. These are far better and yummier! They are so tasty that you don’t have to use sauce or many ingredients. The tagliatelle I used in this dish were amazing. They are kneaded with lentinoula mushrooms, tomato and spinach and taste heavenly!
Ingredients: (serves 2)
300 gr. «Dirfys» tagliatelle with lentinula
1 cup red pepper, thinly sliced
1/4 cup green pepper, thinly sliced
1/4 cup scallion, finely chopped
2 Tbsp pine nuts
2 Tsp «Driskas»garlic pulp in olive oil
170 gr. cherry tomatoes
4 Tbsp olive oil
80 gr. «Asoutis» ladotyri oil cheese from Andros, cubed
«Asoutis» ladotyri oil cheese from Andros
«Amvrosia Gourmet» chopped fresh basil in olive oil
In a pan saute scallion, peppers and garlic pulp in olive oil. Add cherry tomatoes (whole, if they are too big halved) and pine nuts. After 2-3 minutes place pan in preheated oven at 200C for 15 minutes. (if you don’t have a heat proof pan, use a baking dish). 10 minutes before removing pan from the oven add cheese cubes. In the meanwhile cook tagliatelle (the perfume of mushrooms will linger all over the kitchen!) When ready, drain them and mix them with the sauce in the oven. Serve with a salad made of sliced cherry tomatoes with basil in olive oil and ladotyri slices. Enjoy!