Pasta with Peppers and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, short (e.. penne or riatoni)
- 3 bell peppers, red, yellow and orange
- 2 scoops mozzarella di Bufala
- 2 cloves garlic)
- 1 red pepper
- 1 sprig rosemary
- 2 tablespoon honey, good quality
- 2 lemon (s)
- 2 tablespoon clarified butter
- 2 tablespoon olive oil
- 1 piece (s) ginger, fresh (approx. 3 cm)
- Salt and pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- The recipe absolutely requires fresh, high-quality ingredients!
- Cook the pasta until al dente. Dice the mozzarella. Squeeze the lemons and marinate the mozzarella with a little lemon juice. Clean the peppers and cut into thin strips. Peel and chop the ginger, core and finely chop the peppers.
- Heat the olive oil and clarified butter in a large pan and gently fry the ginger, peppers and paprika in it. Do not let it burn. Then add peeled and chopped garlic and finely chopped rosemary needles. When the pepper pieces are done but still firm to the bite, season with honey, salt and pepper.
- Mix the drained noodles well with the vegetables in the pan. Sprinkle with the mozzarella cubes, pour the lemon juice over them and serve immediately.
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