Barilla Cellentani Pasta with Sautéed Tri-Colour Bell Peppers, Shallot and Chives Boursin Cuisine, and Fresh Basil

BY: CHEF LORENZO BONI

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Skill
Beginner
Diet
Vegetarian

Experience the vibrant flavours of Italy with Barilla Cellentani paired with sautéed tri-color bell peppers, creamy shallot and chives Boursin Cuisine, and fresh basil. This delightful pasta dish combines the sweetness of red, yellow, and green bell peppers with the rich, creamy texture of Boursin, creating a harmonious blend that coats each twist of Cellentani perfectly. Finished with a touch of fresh basil and extra virgin olive oil, this recipe is a quick and delicious journey to the heart of Italian cuisine.

Ingredients 5 Number of Servings

1 box Barilla Cellentani Pasta

1 container shallot and chives Boursin Cuisine, room temperature

4 tbsp olive oil divided

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1/3 cup fresh basil, julienne

Slat and black pepper to taste 

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Instructions

  • Place a pot of water to boil; cook Barilla Cellentani pasta according to directions.

  • Meanwhile, in a skillet, sauté peppers with half the olive oil over medium heat for about five minutes, until thoroughly cooked. Add 1 cup of cooking water and the Boursin Cusine, stir and melt well. Season with salt and pepper. 

  • Drain pasta and mix with sauce over medium heat until perfectly combined and coating pasta.

  • Stir in basil and drizzle remaining olive oil before serving.

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