Pasta with peppers and mint: creamy and aromatic
Colorful, creamy, and bursting with Mediterranean aromas, this pasta with peppers and mint combines simple ingredients into a flavorful dish. The sweetness of the red and yellow peppers is balanced by the freshness of the mint, creating an original yet delightful aromatic contrast.
Ingredients · Servings 2
- 200g of pasta (in our case, paccheri)
- 250g of peppers (red and yellow)
- 40g of red onion
- 40g of dry white wine
- 30g of grated Parmigiano Reggiano cheese
- 10/12 fresh mint leaves
- Extra virgin olive oil (amount to taste)
- Salt (amount to taste)
- Black pepper (amount to taste)
Method · 25 min
- Wash the peppers, remove the stem, seeds, and white parts from the inside. Cut them into strips and finely chop the onion.
- Heat the oil in a frying pan, add the onion and let it soften. Add the peppers and cook for 10 minutes; if necessary, add a little water.
- Add the white wine and cook for another 5 minutes, stirring frequently. Season with salt and pepper.
- Put the peppers and onion in the blender. Add the Parmesan cheese, mint, and 2 or 3 tablespoons of water.
- Beat until you get a cream.
- Cook the pasta in plenty of salted water.
- Pour the pepper cream into the pan and add the al dente pasta.
- Stir over low heat. Add cooking water, if necessary, to adjust the creaminess.
- Divide the pasta among the plates and add grated Parmesan cheese, black pepper, and a few mint leaves. That's it!
