Pasta with Red and Yellow Pepper Cream, Mortadella, and Pistachios

Steps

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1. 1
   Clean the bell peppers and remove the seeds and white membranes. Choose red, yellow, or green peppers as preferred; green peppers are slightly more acidic. Smaller pieces will cook faster.
   ▶ ≈0:55
2. 2
   Add olive oil, one garlic clove, basil, and thyme to a pan over medium-low heat. Add the cut peppers and keep the oil warm but not frying. Season with salt, cover halfway with a lid to release steam, and simmer gently until the peppers are completely softened. Add a splash of water if needed.
   ▶ ≈1:26
3. 3
   Once the peppers are fully tender, remove the garlic and thyme sprigs. Transfer all peppers and their cooking liquid to a blender.
   ▶ ≈3:18
4. 4
   Add mascarpone and some mortadella to the blender and process until smooth and creamy. Taste and adjust seasoning if needed—salt may not be necessary.
   ▶ ≈3:52
5. 5
   Bring a pot of water to a boil and cook the pasta until nearly al dente (choose your preferred pasta shape). Meanwhile, cut the remaining mortadella into small cubes.
   ▶ ≈5:02
6. 6
   In a separate pan over medium heat, toast the mortadella cubes without any added fat until lightly browned.
   ▶ ≈5:24
7. 7
   Pour the pepper cream sauce into the pan with the mortadella. Roughly chop some of the pistachios.
   ▶ ≈6:04
8. 8
   When the sauce is nearly ready, add the cooked pasta and toss to combine. If the sauce is too thick, add a splash of pasta cooking water to reach the desired consistency. Stir in some of the chopped pistachios.
   ▶ ≈6:44
9. 9
   Plate the pasta and garnish with fresh basil, additional pistachios, and black pepper to taste.
   ▶ ≈7:20