Red peppers are in season so I took the opportunity to make a roasted pepper sauce you will love to dress spaghetti. A basket made with parmesan cheese garnished with some arugula leaves, highlights this recipe so simple to make with a few fresh ingredients but tasty and high in nutritional value. For once we could also eat the serving plate.
320 g Farro spaghetti
300 g of fresh red peppers
150 g pulp of zucchini
100 g of grated parmesan cheese
20 g of onion
4 tablespoons extra virgin olive oil
PARMESAN CHEESE BASKET PREPARATION
Spread about 70 g of grated Parmesan cheese onto a sheet of parchment paper to get 20 cm of diameter round shape to an even thickness. Heat the cheese in the microwave at full power for about 2 minutes, until the cheese has melted and becomes golden. Remove the cheese from the microwave, let it cool for a few minutes. When the cheese is still warm, unplug it from the sheet of parchment paper and place it gently on a upside down cup or glass, it depends on what shape you would give to the parmesan basket. Let it cool. You can also melt the cheese on a non-stick pan. To make a crispy basket rather than chewy, make a thin layer of cheese and let it melt until it becomes golden, but not too much otherwise it becomes bitter. Run some tests to get the perfect parmesan cheese basket.
ROASTED RED PEPPER PASTA PREPARATION
Roast the peppers, peel them and remove stems and seeds.( You can broil peppers in your oven for about 10 ‘per side).
Peel and chop zucchini, heat 2 tablespoons of extra virgin olive oil in a fry pan, add zucchini, onion and salt, cook them until golden.
Boil the water (1L of water per 100 g of pasta). When the water boils, add the salt and pasta.
While the farro pasta is cooking, put zucchini and roasted peppers in the blender with a little of the pasta cooking water and blend until smooth. Season roasted pepper sauce in the blender with salt to taste. The sauce should be fairly smooth. Drain the pasta when it is al dente. Put the pasta in a sauce pan, drizzle with extra virgin olive oil and stir. Pour the roasted pepper sauce on the pasta and stir.
Add grated parmesan cheese or provolone cheese. Put the farro spaghetti in a parmesan basket and serve.