Red Pepper Pesto Recipe
Ingredients
| Red peppers | 2 Large | |
| Garlic | 2 Clove (5gm) | |
| 5 tbsp pine nuts, preferably toasted | ||
| 1/4 tsp crushed chilli flakes | ||
| Balsamic vinegar | 1/2 Teaspoon | |
| Extra virgin olive oil | 5 Tablespoon | |
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| Freshly grated parmesan to serve | ||
Directions
Roast, peel and seed peppers .
Place peppers, garlic, pine nuts, chilli flakes, vinegar and oil in a food processor; pulse until smooth.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return drained pasta to the warm pasta pot and add red pepper pesto.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.
Place peppers, garlic, pine nuts, chilli flakes, vinegar and oil in a food processor; pulse until smooth.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return drained pasta to the warm pasta pot and add red pepper pesto.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.
Chef
