INGREDIENTS (4 servings)

2-3 red peppers / 9 oz of farfalle pasta / 1 spoonful of extravirgin olive oil / 1 shallot / 4.5 oz of robiola cheese / half yellow pepper / 1 clove of garlic / salt and pepper

Cook the whole red peppers in the oven at 395 F, and when roasted on a side turn them. Once ready let them cool in the oven, turned off. Then peel them and cut the pulp in small stripes. Cook the pasta and in the meantime brown in a pan with oil the peppers with the shallot. Blend the robiola with the red pepper filets, adding a spoonful of cooking water. Season with salt and pepper. Sauté in a pan the yellow pepper, diced, withe the garlic. When ready, mix the pasta with the red peppers cream and the diced yellow pepper, adding some grated parmesan cheese.