Reginette alla Provençal

Preparation:

Preparation: Clean the peppers and cut them into small pieces. Fry the crushed garlic in a pan with the oil and remove it. Add peppers, chilli pepper, salt, pepper and cook for 20 minutes, flavoring with 1 tablespoon of mixed aromatic leaves. Beat the egg with the cream, 2 tablespoons of juice and the grated lemon zest, the cheese, salt and pepper. Cook the pasta al dente, toss it in the pan with the peppers, pour in the beaten egg with the cream and mix.