Tortiglioni grilled peppers pesto


Tortiglioni grilled peppers pesto
Tortiglioni grilled peppers pesto
The classic pesto recipe has an infinite number of variations, this one with grilled peppers and almonds is perfect for a summer first course. You can buy already grilled peppers, reducing to a minimum the preparation time.

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 Persons

Ingredients:
  • 600 gr. red bell peppers
  • 50 gr. pine nuts
  • half a clove of garlic
  • 60 ml. olive oil
  • 20 gr. fresh basil
  • 100 gr. grated Parmesan cheese
  • 50 gr. blanched almonds
  • 360 gr. tortiglioni pasta
Instructions:
Grill the peppers in the oven until they are well cooked (about 45 min. 180 degrees).<br /> When ready, put the peppers while still hot in a plastic bag for food for about 20 minutes. This will help you remove the skin later.<br /> Strip the peppers, open them, remove the seeds and cut them into pieces.<br /> Put the peppers in a blender and add the pine nuts, basil leaves, garlic, almonds and Parmesan.<br /> Add the oil and a pinch of salt and mix well to obtain a homogeneous mixture.<br /> When cooked, season your pasta with the pesto and if you like add parmesan cheese.<br /> NOTE: The pesto should not be cooked, pour over pasta and if it seems too dry, dilute it with a bit of water from the pasta.

Total time: 1 h.


The classic pesto recipe has an infinite number of variations, this one with grilled peppers and almonds is perfect for a summer first course. You can buy already grilled peppers, reducing to a minimum the preparation time.


 

Ingredients – 4 Persons

  • 600 gr. red bell peppers
  • 50 gr. pine nuts
  • half a clove of garlic
  • 60 ml. olive oil
  • 20 gr. fresh basil
  • 100 gr. grated Parmesan cheese
  • 50 gr. blanched almonds
  • 360 gr. tortiglioni pasta

 

Procedure

 

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  1. Grill the peppers in the oven until they are well cooked (about 45 min. 180 degrees).
  2. When ready, put the peppers while still hot in a plastic bag for food for about 20 minutes. This will help you remove the skin later.
  3. Strip the peppers, open them, remove the seeds and cut them into pieces.
  4. Put the peppers in a blender and add the pine nuts, basil leaves, garlic, almonds and Parmesan.
  5. Add the oil and a pinch of salt and mix well to obtain a homogeneous mixture.
  6. When cooked, season your pasta with the pesto and if you like add parmesan cheese.

NOTE: The pesto should not be cooked, pour over pasta and if it seems too dry, dilute it with a bit of water from the pasta.

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