Spaghetti with Arugula, Bell Peppers, and Stracciatella

To make the spaghetti with arugula, bell peppers, and stracciatella, first of all, prepare the arugula pesto: put the washed and dried arugula in a bowl, then add the pine nuts and hazelnuts 1. Also add the grated Parmigiano Reggiano DOP 2 and the oil 3.

Finally, add half a clove of garlic without the core 4, salt, and pepper. Blend with an immersion blender 5 to obtain a creamy consistency 6.

Set the pesto aside and prepare the vegetables: slice the bell peppers in half, remove the seeds and inner filaments, and cut them into strips 7. Cut the cherry tomatoes into quarters 8, then clean the leek and slice it into rings 9.

In a large pan, sauté the leek with a drizzle of oil 10, then add the bell peppers 11 and the cherry tomatoes 12.

Cook over medium heat for about 12 minutes, adding a little water if needed 13, then season with salt and pepper 14. Transfer the sauce to a bowl and blend with an immersion blender 15.

After blending the sauce 16, strain the puree using a spatula 17 to remove the skins and make it smooth and homogeneous 18.

In the meantime, bring a pot of salted water to a boil and cook the spaghetti 19. Drain the pasta al dente in a bowl and add the arugula pesto 20, diluting it with a little cooking water and mixing well to combine 21.

You're ready to plate: spread a base of bell pepper cream on the plate 22, then place a nest of pasta on top 23 and finally garnish with a tuft of stracciatella. Serve your spaghetti with arugula, bell peppers, and stracciatella immediately 24!