Taglierini with mascarpone and peppers

Preparation: 20 minutes

Difficulty: easy

Cooking time: 30 min - 35 min

Portions: 4

The taglierini with mascarpone and peppers are a first course with a creamy consistency and a delicate flavor. An easy recipe to prepare that is refined in its simplicity, refreshed by the presence of basil. Perfect for a dinner with friends!

Ingredients

280 g of egg noodles
3 yellow peppers
1 clove of garlic poached
2 tablespoons of mascarpone
basil leaves
extra virgin olive oil
salt
pepper

The taglierini with mascarpone and peppers are the easy recipe for a simple but refined first course. A preparation that is soft and very delicate in flavor, perfect to prepare even for a dinner with friends.

The sauce is made by emulsifying a cream of roasted peppers, very little garlic and basil with fresh mascarpone. The taglierini will be stirred in the sauce by adding, only if necessary, a drop of cooking water.

For this delicious first course we use taglierini or tagliolini, an egg pasta similar to tagliatelle but with a narrower format. Especially if you choose fresh pasta, it will cook very quickly. If you are looking for other ideas to prepare a pasta with peppers do not miss the puttanesca di peperoni or the appetizing fusillotti with peppers and anchovies.

Preparation

Phase 1

To prepare taglierini with mascarpone and peppers, start roasting the peppers on the grill, on a cast iron plate or in the oven with a clove of poached garlic. Turn them several times so that they roast evenly on all sides.

Phase 2

Let them cool, possibly inside a paper bag (it will be easier to remove the outer peel), then clean them by removing the stalk, seeds and outer peel. While the water to cook the tagliolini is boiling, cut them into layers and cut half into thin strips.

Phase 3

Put the rest in a bowl, or in the mixing bowl, together with 3 tablespoons of oil, salt, fresh basil and the previously roasted and peeled garlic clove. Blend everything until you get a cream to which you add the 2 tablespoons of mascarpone. Mix perfectly.

Phase 4

Quickly brown the pepper strips in a non-stick pan. Boil the taglierini, drain and add them to the peppers. Turn off the heat and add the previously emulsified pepper cream. Mix gently.

Phase 5