Cellentani With Cream Of Peppers

Preparation:

Preparation: Cook the Cellentani al dente in plenty of salted water. Drain and cool them under running cold water. Meanwhile wash and dry the peppers and tomatoes. Remove the petioles and seeds. Clean the onion roughly sliced, put the vegetables in the blender with the lemon juice, 1 tablespoon of vinegar, 4 tablespoons of oil, a pinch of fine salt, a pinch of cinnamon and one of nutmeg. Pour the pasta into a bowl and season it with the pepper cream. Mix well and let it rest for at least 1 hour before serving.