Spinach Noodles with Paprika Puree

A great pasta dish for any occasion:

Cut peppers in half, seed, brush inside and out with a touch of olive oil, roast in oven at 200 degrees until blistered. Remove, layer in a large enough bowl, cover to re-stew. After about 15 min, skin, coarsely chop and set aside. Heat the remaining olive oil and butter in a frying pan. Sauté the onion and garlic until they are shiny all over. Add the bell pepper pieces and the chicken stock, season with salt and season with pepper. Simmer on low heat for 20 min. In the meantime, cook the pasta in enough salted water until al dente. Grind the bell bell pepper vegetables. Return to the frying pan, add basil and whipped cream and let it get hot but not boiling. Season again with salt and freshly ground pepper. Drain the pasta and serve with the sauce.

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