| 1 box | Piccolini® Mini Farfalle |
| 1 each | yellow bell pepper |
| 3 tablespoons | extra virgin olive oil |
| 3 tablespoons | shallot, minced |
| 1 cup | heavy cream |
| 6 ounces | fresh mozzarella cheese balls, cherry size |
| to taste | salt |
| to taste | freshly ground black pepper |
WASH the yellow pepper and remove any stickers that may be attached to the skin.
Place directly onto a stove top burner over high heat to char all sides of the pepper. Transfer charred pepper to a plastic bag to steam for about 10 minutes.
REMOVE from the bag, scrape off the charred skin, remove the core, seeds, and stem. Cut into a small dice.
HEAT the oil and shallots in a medium skillet over medium heat. Sauté for 2 minutes or until shallots are slightly translucent.
Meanwhile COOK the Piccolini® Mini Farfalle according to package directions.
ADD the heavy cream, diced yellow pepper, and mozzarella to the skillet, bring to a simmer and continue to cook until the mozzarella is slightly melted, about 3 minutes.
Season the sauce with salt and pepper.
DRAIN and toss the pasta with the sauce.