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.