Fusilli al ferretto with pepper sauce

Tempo 10'  


(for 4 people)
– 500 g of fusilli al ferretto OroGiallo
– 1 yellow pepper
– 1 red pepper
– 2 spoons of pine kernels
– 2 spoons of extra-virgin olive oil
– garlic – basil
– salt and pepper


Wash the peppers, open them and take away the internal seeds and the white strings. Grill and peel them. Mince and put them in the mixer together with the pine kernels, the garlic and some leafs of basil, salt, pepper and oil. Whizz up for 2 minutes so as to obtain a quite thick sauce and out it into a pan with some cooking water of the pasta.Boil the Fusilli firm, drain them and mix to the pepper sauce up to when they will be thickened.