Pasta with Peppers and Pecorino Cream

Method

1. Heat olive oil in a pan and add sliced onion and garlic to make a soffritto.
2. Cut the peppers into thin strips, removing seeds and white pith.
3. Add the pepper strips to the soffritto and cook with a splash of water until soft.
4. Meanwhile, heat cream in a small pan (do not boil) and pour it over grated pecorino cheese, stirring to make a creamy sauce.
5. Cook the pasta (mezza manica) in salted boiling water according to package directions.
6. When the peppers are cooked, transfer some of them to a blender with basil leaves and a little pasta cooking water; blend until smooth.
7. In the last 30 seconds of pasta cooking, add the pasta to the pan with the pepper cream and toss to combine.
8. Finish the dish with the pecorino cream, fresh basil, mint, a drizzle of extra virgin olive oil, and a pinch of black pepper.