Peppers Pasta with Balsamic and Almonds
This simple pepper and balsamic vinegar pasta is so quick and easy that you can serve it any day of the week
Servings: 4 people
Ingredients
- 350 gr. Reginette/Mafaldine Spaghetti are fine too
- 600 gr. peppers between yellow and red
- 180 gr. Philadelphia type spreadable cheese
- 120 gr. onion
- 1 tbls balsamic vinegar
- 2 tabls of extra virgin olive oil
- fresh thyme to taste
- salt
- 30 gr. sliced almonds
Instructions
- Place a saucepan with plenty of water on the stove to cook the pasta.
- Peel the onion and slice it finely.
- In a large pan, heat the oil, add the onion and simmer over low heat for 5 minutes.
- In the meantime, clean the peppers of the seeds and filaments and cut them into strips. Add the peppers to the onion and sprinkle with the balsamic vinegar. Salt lightly.
- Cover and cook for about 15/20 minutes until tender, stirring occasionally. If necessary, add a little water from the pasta.
- In a bowl, mix the cheese with a spoon adding, little by little, the cooking water until it is creamy.
- Add a few leaves of thyme to the cream cheese.
- Cook the pasta, drain it "al dente", retaining some of the cooking water, and transfer it directly to the pan with the peppers in balsamic vinegar. Add the cream cheese, half the almonds and a little cooking water kept aside to make it even more creamy.
- Your pasta is ready!
- Serve the Reginette with Peppers in Balsamic Vinegar garnish with the remaining almonds and a few leaves of thyme.