Delverde Recipes - Delverde® Whole Wheat Penne Rigate with Creamy Peppers

RECIPES

Delverde® Bucatini with Creamy Saffron and Crispy Asparagus
Delverde® Spaghetti with artichokes and eggplants
Delverde® Conchiglioni Giganti with Peas and Carrots
Delverde® Whole Wheat Fusilli with Green Beans and Squash
Delverde® Whole Wheat Linguine with Favas
Delverde® Mezzi Rigatoni with Creamed Asparagus
Delverde® Orecchiette with Saffron Fennel and Baby Spinach
Delverde® Whole Wheat Penne Rigate with Creamy Peppers
Delverde® Penne Rigate with Gorgonzola and Pistachios
Delverde® Spaghetti with Tomatoes and Roasted Pepper
Delverde® Spaghetti with Parsley and Pecorino
Delverde® Tagliatelle with Pesto and Cherry Tomatoes
Delverde® Whole Wheat Spaghetti with Tomato Sauce
Delverde® Farfalle with Zucchini and Pesto

Delverde® Whole Wheat Penne Rigate with Creamy Peppers

INGREDIENTS

• 1 lb Delverde® Whole Wheat Penne Rigate

• 2 red bell peppers

• 1 shallot, minced

• 1 garlic clove

• 1 cup heavy cream

• 4 tbsp extra-virgin olive oil (we recommend Lucini® Premium Select Extra Virgin Olive Oil®)

• 5 tbsp grated parmesan cheese

• 1 wild fennel or dill sprig, minced

• salt and pepper

Roast the peppers over an open flame until blackened.

Close them in a plastic bag and leave to steam for 10 minutes.

Peel, seed and cut the peppers 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 it 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.

Bring a large pot of salted water to a boil and cook Delverde® Whole Wheat Penne Rigate.

Drain and toss it with the pepper cream.

Add the wild fennel and the reserved pepper strips.

Stir well and serve hot.

An extra idea
Wild fennel is an aromatic herb used typically in Mediterranean cuisine. If you can’t find it you can always use a few green fronds from normal fennel, or a teaspoon of fennel seed.