Put the Robiola into a little bowl, then stir into the chives. Season lightly with salt and mix.

Halve the peppers, deseed and slice them length-ways into strips,

Heat 4 tablespoons of oil in a saucepan over a medium high heat, then add the garlic and fry until golden.

Tip into the peppers, season with salt and cook until tender.

Meanwhile, cook the Spaghetti in a large pan of salted boiling water, according to packet instructions.

Drain the pasta, reserving some cooking water, then return it into the pan.

Stir into the Robiola and mix well, loosening with some cooking water to allow the cheese to melt.

Add the peppers and toss everything together to allow the flavours to combine.

Serve immediately.