Spaghetti with Arugula, Bell Peppers, and Stracciatella

To make the spaghetti with arugula, bell peppers, and stracciatella, first off, prepare the arugula pesto: put the cleaned and dried arugula in a bowl, then include the pine nuts and hazelnuts 1 Likewise include the grated Parmigiano Reggiano DOP 2 and the oil 3

Lastly, include half a clove of garlic without the core 4 salt, and pepper. Mix with an immersion mixer 5 to get a velvety consistency 6

Set the pesto aside and prepare the veggies: slice the bell peppers in half, eliminate the seeds and inner filaments, and cut them into strips 7 Cut the cherry tomatoes into quarters 8 then tidy the leek and slice it into rings 9

In a big pan, sauté the leek with a drizzle of oil 10 then include the bell peppers 11 and the cherry tomatoes 12

Prepare over medium heat for about 12 minutes, including a little water if required 13 then season with salt and pepper 14 Transfer the sauce to a bowl and mix with an immersion mixer 15

After mixing the sauce 16 pressure the puree utilizing a spatula 17 to eliminate the skins and make it smooth and uniform 18

In the meantime, bring a pot of salted water to a boil and prepare the spaghetti 19 Drain pipes the pasta al dente in a bowl and include the arugula pesto 20 diluting it with a little cooking water and blending well to integrate 21

You’re prepared to plate: spread out a base of bell pepper cream on the plate 22 then position a nest of pasta on the top 23 and lastly garnish with a tuft of stracciatella. Serve your spaghetti with arugula, bell peppers, and stracciatella right away 24!