Pasta with Bellafina Pepper and Gorgonzola Cream

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4

INGREDIENTS
6 Bellafina peppers (3 red and 3 yellow, or both red)
2 tsp extra virgin olive oil
250 gms – 9 oz. Gorgonzola dolce cheese
150 ml – 5.5 oz. fresh cream
350 gms – 13 oz. short pasta
Parmigiano Reggiano, finely grated, to serve

INSTRUCTIONS
Rinse the bell peppers well. Brush/spray them with the extra virgin olive oil and put them in an oven proof dish lined with baking paper.
Bake them in a pre heated oven at 200ºC – 390ºF for about 20-25 minutes or until cooked through (they will have to be soft).

When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the top, seeds and skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!). Blend them until smooth and keep aside.

In a pan, melt the Gorgonzola cheese in the cream over a low fire. Keep aside.

Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked, as it will finish cooking together with the sauce. Reserve a ladle of the cooking water.

Put the drained pasta in a big enough pot, add the blended bell peppers and the melted Gorgonzola. Mix well over the fire for 1 minute, adding any cooking water, if required, to keep the sauce moist.

Serve immediately with some finely grated Parmigiano Reggiano on the top.

Adapted from manusmenu.com