Pasta, Cheese and Roasted Pepper Salad

A salad is prepared from boiled pasta, soft cheese, baked peppers, lemon juice, basil, almonds and garlic.

Ingredients

• Bulgarian pepper (cut into halves) - 2 pcs.
• Pasta short rigatoni (pasta-tubes, etc.) - 350 g
• Roasted almonds (chopped) - 0.5 cups
• Basil (chopped) - 0.5 cup
• Bocconicino or other soft cheese - 150 g
• Unpeeled garlic - 6 cloves
• Olive oil
• Lemon zest - 1 tsp
• Lemon juice - 1 tsp
• Salt
• Pepper

Directions

1. Boil the pasta in lightly salted water until tender, according to package instructions. Dry.
2. Bake bell peppers and garlic in the oven until the pepper skins are charred. Then let it cool a little, peel the pepper from the film and cut into strips, and peel the garlic from the skin, squeeze the pulp into a small bowl, mash to a puree state with salt. In a large bowl, put strips of roasted peppers and roasted garlic with salt, add a couple of tablespoons of olive oil (or to taste), mix well. Add lemon juice and zest.
3. Put the pasta in a large salad bowl, add a mixture of pepper and garlic to it. Put the almonds, cheese and basil there. Add salt and pepper to taste.