Iodized Table Salt

Fusilli with roasted bell pepper sauce, pistachio and cottage cheese

Twist-shape fusilli tossed in a creamy roasted red-pepper sauce, finished with dollops of cottage cheese and a sprinkle of chopped pistachios for textured richness.

Main course

4 Servings

Ingredients

300 grams fusilli

4 red bell peppers

2 red onions

1 bulb of garlic

Olive oil

50 grams pistachios

200 grams cottage cheese

Pepper (JOZO whole black pepper)

Salt (JOZO iodized salt fine)

Instructions

Preheat the oven to 230°C (445°F). Place the bell peppers, onions, and the garlic bulb (all unpeeled) in an oven dish. Roast for 20 to 30 minutes, until the pepper skins are blackened.

Remove from the oven and cover with foil. Let rest for 30 minutes to cool and loosen the skins.

Bring a pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente.

Cut the onions in half and scoop out the softened insides. Take 2–3 garlic cloves from the bulb (to taste) and squeeze them out of the skins. Peel the blackened skins off the peppers, cut them in half, and remove the seeds, collecting any juices by doing this over a sieve.

Place the peeled peppers, garlic, and onion in a food processor. Add a generous splash of olive oil, salt, and pepper, and blend until smooth. Add more olive oil or a bit of water if needed to achieve a creamy consistency.

Roughly chop the pistachios.

Warm the sauce in a saucepan over low heat. Drain the fusilli and mix with the sauce. Serve on a large dish.

Top with dollops of cottage cheese, season with salt and pepper, and sprinkle with pistachios.

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Iodized Table Salt

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