Pasta with peppers and mozzarella

Ingredients for 4 servings:

• 500 g pasta, short (e.g. penne or rigatoni)
• 3 bell peppers, red, yellow and orange
• 2 balls of Mozzarella di Bufala
• 2 garlic cloves
• 1 pepper, red
• 1 sprig(s) rosemary
• 2 tbsp honey, good quality
• 2 lemons
• 2 tbsp clarified butter
• 2 tbsp olive oil
• 1 piece(s) fresh ginger (approx. 3 cm)
• Salt and pepper, freshly ground black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This recipe absolutely requires fresh, high-quality ingredients! Cook the pasta al dente. Dice the mozzarella. Squeeze the lemons and marinate the mozzarella with a little lemon juice. Clean the bell peppers and cut them into thin strips. Peel and chop the ginger, deseed and finely chop the chili peppers. Heat the olive oil and clarified butter in a large pan and gently fry the ginger, chili peppers, and bell peppers. Do not let them burn. Then add the peeled and chopped garlic and finely chopped rosemary sprigs. When the bell peppers are cooked but still firm to the bite, season with honey, salt, and pepper. Mix the drained pasta with the vegetables in the pan. Sprinkle with the mozzarella cubes, pour over the lemon juice, and serve immediately.