Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Heat the oil in a pan, sauté the garlic. Add the vegetables and briefly sauté, pour in the stock, cover and simmer the vegetables for approx. 20 mins. until soft. Cook the pasta in boiling salted water until al dente, drain. Stir in the vegetables, cured ham and parsley, season. Scatter the cheese over the tomato and pepper tagliatelle.
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