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Piccolini® Mini Farfalle with Roasted Pepper, Cherry Mozzarella and Cream
Piccolini® Mini Farfalle con Peperoni Arrostiti, Mozzarelline e Panna

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 12 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

1 boxPiccolini® Mini Farfalle
1 eachyellow bell pepper
3 tablespoonsextra virgin olive oil
3 tablespoonsshallot, minced
1 cupheavy cream
6 ouncesfresh mozzarella cheese balls, cherry size
to tastesalt
to tastefreshly 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.




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