Creamy trofie with roasted green pepper, spinach, and mild blue cheese with toasted walnuts and lemon

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the green bell peppers on a tray, toss them with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes, until tender and nicely browned at the edges.

2. 2

   2. While the peppers roast, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   3. Bring a large pot of water to a boil. Add the salt and cook the trofie according to package directions until al dente. Reserve 180 ml / 3/4 cup of the pasta cooking water before draining.

4. 4

   4. Transfer the roasted peppers to a blender or tall container. Add the heavy cream, lemon zest, 1 tablespoon lemon juice, half of the mild blue cheese, and 60 ml / 1/4 cup of the pasta cooking water. Blend until smooth.

5. 5

   5. In a large skillet, heat the remaining tablespoon of olive oil with the butter over medium heat. Sauté the shallot for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds more.

6. 6

   6. Add the fresh spinach to the skillet and stir for 1 to 2 minutes until wilted. Pour in the green pepper sauce and let it simmer very gently for 2 minutes.

7. 7

   7. Add the drained pasta to the skillet along with the remaining mild blue cheese. Toss well so the cheese melts. If needed, add more pasta water a little at a time until the sauce becomes creamy and coats the pasta.

8. 8

   8. Taste and adjust with more lemon juice, salt, and black pepper as needed. Turn off the heat and add most of the fresh chives.

9. 9

   9. Serve the pasta hot and finish each plate with the toasted walnuts, the remaining chives, and a little extra lemon zest if desired.