Pasta with Bell Pepper and Feta Cream, a fabulous first course, rich in flavor and very simple to prepare. If you love this vegetable, also try the stuffed peppers with meat, the rolls filled with sausage or the savory pie with scamorza.
The pasta with bell pepper and feta cream is a vibrant summer dish, with a velvety sauce that goes perfectly with crumbled feta and the savoriness of pancetta, which can alternatively be replaced with guanciale. An explosion of taste and freshness, try it as soon as possible and save the recipe!
Recipes with peppers:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9.5 oz pasta
- 2 bell peppers
- 1 clove garlic
- to taste extra virgin olive oil
- to taste basil
- 3.5 oz feta
- 3.5 oz pancetta
How to Make Pasta with Bell Pepper and Feta Cream
Wash the bell peppers and tomato. Cut the vegetables into pieces, then cook them in a pan with a drizzle of oil and a clove of garlic.
Add salt and pepper, cook over medium-high heat for about 10 minutes, stirring occasionally.
When the peppers are cooked, pour them into a blender and blend everything, adding a bit of hot water if needed.
Meanwhile, brown the diced pancetta well in the same pan. Transfer the obtained cream along with the pancetta, also add the cooked pasta and toss together.
When the pasta is full of the sauce, plate and serve.
As a final step, garnish with crumbled feta and fresh basil.
Storage and Variations on Pasta with Bell Pepper and Feta Cream
If there are leftovers, you can store them in an airtight container in the refrigerator until the next day. To reheat the pasta, just add a bit of broth and hot water. Instead of feta, you can add stracciatella. You can replace the red peppers with yellow ones.
