Pasta with Blue Cheese and Peppers
Cook tortiglioni in a large pot of boiling salted water until al dente. Peel onions, cut into quarters and cut into strips. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.
Heat oil in a saucepan and saute onions and bell peppers in the pan until onions are translucent. Add cream and simmer for 3 minutes. Cut gorgonzola into cubes and mix into sauce. Coarsely chop dill. Add dill to sauce and season with salt and pepper.
Drain pasta, mix with sauce, arrange on plates and serve immediately.