Ingredients
• 11 oz (320 g) Delverde whole-wheat organic penne
• 2 red bell peppers
• 1 shallot, minced
• 1 garlic clove
• 4/5 cup (200 ml) heavy cream
• 3 tbsps extra-virgin olive oil
• 3 tbsps grated parmesan cheese
• 1 wild fennel or dill sprig, minced
• salt and pepper
Preparation
• Roast the peppers over an open flame until blackened. close in a plastic bag and leave to steam for 10 minutes. peel and seed the peppers, rinse and cut into strips.
• Heat the olive oil and sauté the shallot with the whole peeled garlic clove. add the pepper strips (reserving a few for garnish) and the cream. season with salt, add 1/2 cup water, and let cook for 20 minutes over low heat.
• Remove the garlic clove, and puree the peppers and cream with an immersion blender or in a food processor. add the parmesan and season with salt and pepper.
• Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss with the pepper cream. add the wild fennel and the reserved pepper strips. stir well and serve hot.
Preparation time 20 minutes – cooking time 30 minutes – Level of difficulty easy
