Creamy fusilloni with roasted yellow pepper, green olives, basil, and golden Manchego crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the yellow peppers on a tray with the shallot, 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a little black pepper. Toss well and roast for 20 minutes, until the peppers are tender and lightly browned at the edges.

2. 2

   Meanwhile, bring a large pot of water to a boil. Add the remaining salt and cook the fusilloni according to the package until al dente, usually 10 to 12 minutes. Reserve 180 ml (3/4 cup) of the cooking water before draining.

3. 3

   In a large skillet over medium heat, add 15 ml (1 tbsp) olive oil. Add the breadcrumbs and 30 g (about 1 oz) of the grated Manchego cheese. Cook for 2 to 3 minutes, stirring, until golden and crisp. Remove and set aside.

4. 4

   Transfer the roasted peppers and shallot to a blender or food processor. Add the garlic, heavy cream, lemon zest, lemon juice, 40 g of the remaining Manchego cheese, about 8 basil leaves, and 60 ml (1/4 cup) of the reserved pasta water. Blend until smooth.

5. 5

   Pour the sauce into the same large skillet and warm it over medium-low heat for 2 minutes. If it is too thick, add more pasta water little by little. Stir in the green olives and cook 1 minute more.

6. 6

   Add the drained fusilloni to the skillet and toss well to coat the pasta with the sauce. Add the remaining basil, torn by hand, a bit more black pepper, and, if needed, more pasta water so the sauce becomes glossy and clingy.

7. 7

   Divide the pasta among plates and finish with the golden Manchego crumbs on top. Serve immediately with extra basil if desired.