FUSILLI WITH MASCARPONE AND YELLOW PEPPER SAUCE WITH BASIL AND ROCKET

Made from fresh cream, mascarpone is traditionally made in Lombardy, in north-western Italy. It gives this pasta dish a lovely smooth, rich consistency, while the peppers add texture and flavour. You can use red or orange peppers for a slightly sweeter taste if you prefer, but I love the look of the yellow peppers with the red onions. This dish will take you all of 20 minutes to prepare – enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a medium saucepan over a medium heat. Add the onion and peppers and fry gently for 8 minutes, stirring occasionally.

Step 2

Add the passata and basil, season with salt and pepper and cook for 8 minutes, stirring frequently. Stir in the mascarpone and cook for 2 minutes.

Step 3

Meanwhile, cook the fusilli in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.

Step 4

Pour over the mascarpone sauce, add the rocket and stir everything together for about 30 seconds to combine. Serve immediately