Tagliatelle met limoen en paprika

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500 gr tagliatelle (bijv. van Anco)
zout
2 onbehandelde limoenen
2 rode paprika's
20 gr boter
peper
1 bosje verse basilicum
een handvol pijnboompitten

Kook de tagliatelle in ruim kokend gezouten water beetgaar.
Rasp de schil van de limoenen en pers er het sap uit.
Maak de paprika's schoon en snijd het vruchtvlees in reepjes.
Blancheer ze in gezouten water en laat ze in een vergiet uitlekken.
Laat de boter smelten in een pan, voeg de geraspte limoenschilletjes toe en
laat ze eventjes koken.
Doe er de geblancheerde paprikareepjes bij, laat die even meekoken en haal de
pan van het vuur.
Meng er het limoensap door.
Overgiet de uitgelekte pasta met de saus, kruid met peper en zout en garneer
met gehakte basilicumblaadjes en pijnboompitten.