Pasta with Bell Pepper Cream. Mint and Pecorino Cheese
The sweetness of golden bell peppers blends into a velvety cream, balanced by the refreshing aroma of mint and the salty depth of pecorino. In just half an hour, you’ll have a pasta that feels both rustic and refined — the kind of dish Nonna would prepare on a warm summer day, accompanied by a crisp glass of white wine.
Notes
Ingredients
- 1 large yellow bell pepper (or 2 small ones)
- 12 oz (340 g) short pasta (rigatoni, penne, or mezze maniche)
- ½ medium onion, finely chopped
- 4 fresh mint leaves
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Grated Pecorino Romano cheese, to taste
👩🍳 Preparation
Step 1 – Prepare the VegetablesWash and trim the bell pepper, removing seeds and white filaments. Cut into small cubes. Step 2 – Make the Base
In a skillet, warm the olive oil and gently sauté the onion over low heat until soft and translucent. Step 3 – Cook the Pepper
Add the cubed bell pepper to the pan, season with salt and pepper, and add a ladle of water or broth. Cover and cook for about 10–12 minutes, until the peppers are tender. Step 4 – Blend the Cream
Transfer the softened peppers and onions to a blender. Add the fresh mint leaves and blend until smooth and creamy. Step 5 – Cook the Pasta
Meanwhile, cook the pasta in salted boiling water until slightly al dente. Reserve a little cooking water. Step 6 – Toss Together
Return the pepper cream to the pan, add the drained pasta, and stir over medium heat. Add a splash of cooking water if needed for creaminess. Step 7 – Serve
Plate immediately, finishing with grated Pecorino Romano and a touch of freshly ground black pepper.