Creamy Radiatori with Roasted Yellow Pepper, Mascarpone, Olives, and Rosemary Crumbs

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the yellow peppers on a baking tray, toss them with 2 tablespoons (30 ml) olive oil and a pinch of salt, and roast for 20 to 25 minutes, until tender and lightly charred at the edges.

2. 2

   While the peppers roast, melt the butter with 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the breadcrumbs, half of the chopped rosemary, and a pinch of black pepper. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Set aside.

3. 3

   Bring a large pot of salted water to a boil and cook the radiatori until al dente, according to the package timing. Reserve 1/2 cup / 120 ml of pasta water before draining.

4. 4

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Add the garlic and the remaining rosemary, and cook for 30 seconds more.

5. 5

   Transfer the roasted peppers to a blender or food processor with the shallot-garlic mixture, vegetable broth, mascarpone, half of the Parmesan, lemon zest, 1 tablespoon (15 ml) lemon juice, salt, and black pepper. Blend until completely smooth.

6. 6

   Pour the sauce back into the same large skillet and warm it over medium-low heat for 2 minutes. Add the drained pasta and toss well to coat. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches a creamy consistency.

7. 7

   Fold in the chopped green olives and toss gently for 1 minute to distribute them without breaking them down too much.

8. 8

   Serve the pasta hot with the remaining grated Parmesan and the crispy rosemary crumbs on top. Finish with a little extra lemon zest if desired.