Tagliolini With Creamy Vegetables

Preparation:

Preparation: Cut the courgettes and pepper into cubes or small pieces and thinly slice the leeks. Combine the vegetables, prepared in a saucepan with oil, season with salt and cook over low heat, with the lid, for about 20 minutes. Meanwhile, fill a pot with water and bring it to a boil. Salt it, then add the tagliolini. Beat the egg yolks in a bowl with the Parmesan and mascarpone, then add the chives cut with scissors and the cooked vegetables. Drain the pasta al dente, without dripping it too much, and season it with the prepared mixture. Mix carefully, add a grind of pepper and serve.