Purple Pasta and Coffee-Molasse-Porkchops

Only thing I really knew about this dish before I started was that it would be with porkchops marinaded in molasse... I found a good recipe for this here: http://www.foodnetwork.com/recipes/alton-brown/molasses-coffee-marinated-pork-chops-recipe/index.html
My last potatoes had turned green, but luckily I bought this wonderfully weird beet tagliatelle yesterday.
The rest was what was left in the fridge...

Details:
Purple tagliatelle, with a little butter for taste, and some rosemary (again).
Raw, chopped onions, red and green peppers.
Pork chops with molasse, sage, ginger, garlic and coffee (see recipe). Marinaded for almost 24 hours.
"garnished" with chopped spring onions and roasted salted almonds.

Result:
Everything here was perfect, except for the pepper and onion. It just doesn't mix with the tagliatelle. Definitely not the right was to use tagliatelle. Some small pasta would have been better...



A little lesson: Molasse (Melasse) is the end product from sugar refinement. It is the byproduct of when you take naturally brown sugar and turn it into pure sugar. It has a burned, liquorice-like, bitter taste, and is what you mix with pure sugar to get processed brown sugar... Don't ask why...