The pasta with bell peppers and peas is a colorful and flavorful first course, perfect for those who love to combine sweetness and freshness in a single dish. The bell peppers, with their meaty texture and slightly sweet taste, perfectly complement the delicacy of the peas, creating a harmonious balance of flavors. Easy to prepare and ideal for a light lunch or a tasty dinner, this recipe is a celebration of simple, yet full-of-character cooking. A touch of basil and a light creaminess make every forkful even more irresistible! If you like first courses with vegetables, try the asparagus carbonara, the zucchini and walnut spaghetti, the pasta with tomato and buffalo mozzarella cream or the baked pasta with zucchini.
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Let’s get to work and prepare the pasta with bell peppers and peas together.
OTHER RECIPES WITH BELL PEPPERS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the preparation of pasta with bell peppers and peas
- 11 oz pasta
- 4 sweet bell peppers
- 1 onion
- 7 oz peas
- 4 tbsp extra virgin olive oil
- to taste salt
- 1 tbsp tomato paste
- A few leaves basil
Tools
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- 2 Pans
- Immersion Blender
Steps for preparing pasta with bell peppers and peas
Chop an onion. Wash the tomatoes, remove the seeds, and slice them into strips. In two pans, put extra virgin olive oil and half an onion in each. Add the bell peppers to one and the peas to the other. Add salt.
Cook the peas by adding a little water. Cook the bell peppers by adding the tomato paste and a bit of water from the pasta you’re boiling. When they are soft, blend a portion with fresh basil.
Combine the peas and the bell peppers with the well-drained pasta. Toss it with the bell peppers and peas, adding a bit of reserved cooking water. Serve.
Storage and Variations
You can prepare the sauce one or two days in advance.
You can prepare the sauce one or two days in advance.
You can prepare the sauce one or two days in advance.
