Best Fusilli With Three Cheeses And Red Bell Pepper Recipes

Fusilli with Roasted Red Peppers, Feta, and Herb Dressing image

Provided by Sandra Lee

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
1 pound fusilli or other spiral pasta
1/2 red onion, sliced
2 1/2 ounces sliced black olives
1 (12-ounce) jar roasted sliced red peppers, drained
4 ounces crumbled feta cheese

Steps:

For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.

FUSILLI WITH THREE CHEESES AND RED BELL PEPPER image

Number Of Ingredients 8

4 tablespoon(s) butter
2 red bell peppers, cut into thin strips
1 teaspoon(s) salt
3/4 pound(s) fusilli
1/4 pound(s) fontina, grated (about 1 cup)
3 ounce(s) mozzarella, grated (about 3/4 cup)
6 tablespoon(s) grated Parmesan, plus more for serving
1/4 teaspoon(s) fresh-ground black pepper

Steps:

# In a medium frying pan, melt one tablespoon of the butter over moderately low heat. Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes. # 2. Heat the broiler. Butter a large shallow baking dish. # 3. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sautéed bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan and the black pepper. # 4. Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tablespoons Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan. # 5. Notes: Browned and Bubbling: Cheese often turns stringy when tossed with hot pasta. Broiling the dish after tossing melts the strings into a smooth sauce. An added bonus: that irresistible brown crust. # 6. Wine Recommendation: Creamy cheeses need a light red wine as a foil for their richness. A weighty Chianti Classico or Riserva would be overpowering here, but a basic Chianti, with its slight bitter-cherry flavor, will strike just the right balance.