Another bell pepper dish? Well yes, but don’t let that fool you. Sunday’s dish was fall, with it’s rich colours and it’s cuddle up warmth. Today’s gourmet palate is more reminiscent of spring, pasta di primavera if you will. Let’s head back into spring one last time before we get frozen over in the coming months.
Delicate flavours and subtle cheeses. Also spinach for any little soldiers you might have running around, and who need their strength for the day’s duties.
In spite of the fact that it reminds me of spring, I like to eat this dish the whole year round. That might be because I’m a pasta freak and any excuse will do. But I think there’s something more to it. There’s a delightful interplay at work here. The more you consciously experience what you’re eating, the more this dish will reveal all of it’s flavours.
That’s enough for now with the savory. Tune in next time and together we’ll dig in to the sinful, luscious sweet. Might be best to bring your baking gloves.
Spinach and Bell Pepper Pasta
Preparation time: 15 min
Cooking time: 30 min
Serves: 2-3 servings
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1 knob of butter
2 clove(s) of garlic (diced)
1 onion(s) (diced)
3 bell pepper(s) (seeded and diced)
300 gr spinach (thawed and chopped)
200 gr lardon
125 gr ricotta
125 gr mascarpone
300 gr capellini (or other pasta)
In a large pan:
Fry the garlic in half the butter.
Add the spinach.
Let simmer until ready.
In a smaller pan:
Fry the onion in the remaining butter.
Add the bell peppers.
When ready, add the contents to the spinach.
Start cooking your pasta according to the instructions on the package.
Re-use the smaller pan to fry the lardons.
When the lardons are ready, add them to the vegetables.
Add the mascarpone and ricotta cheese
Stir untill you get a creamy sauce.
If you prefer them, you can use fresh, whole spinach leaves.
this recipe is one that sprung from the mind of my boyfriend.