A masterpiece of pasta if you love bell peppers, the pasta with bell pepper cream will surely win you over! Super creamy and enveloping, I’ve enriched it with Taggiasca olives which you can omit if they are not to your taste. It’s a first course you can enjoy hot, but it’s also delicious and fragrant when cold. If you love finding bell pepper pieces, try the creamy spaghetti with bell peppers!
Let’s get to work and prepare together the pasta with bell pepper cream.
OTHER RECIPES WITH BELL PEPPERS
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Preparing Pasta with Bell Pepper Cream
- 11.3 oz pasta
- 2 red bell peppers
- 1.4 oz almonds
- 0.35 oz basil leaves
- 1 clove garlic
- Half lemon
- to taste salt
- 1.8 oz Taggiasca olives
- 5 tbsps extra virgin olive oil
Tools
This post contains affiliate links
- Immersion Blenders
Steps for Preparing Pasta with Bell Pepper Cream
First, wash the bell peppers and poke them with a fork. Bake at 356°F until they are wilted and the skin is slightly charred. It will take between 20 and 30 minutes. Remove from the oven and while still hot, wrap them in a paper food bag. Let cool completely.
Heat water for the pasta, and when it boils, add the pasta and salt. Cook the pasta and drain it al dente.
While the pasta is cooking, peel the now cooled peppers. Also remove the seeds. Place the flesh in a tall container. Add the almonds, washed and dried basil, grated organic lemon zest, a clove of garlic, and salt. Blend with the immersion blender until you get a cream.
Dress the pasta with the bell pepper cream (if it is too thick, you can thin it with a bit of pasta water), enrich with olives, and if you like basil, with some torn leaves. Serve.
Storage
You can prepare the bell pepper cream up to two days in advance and store it in the refrigerator.
