Pasta with Green Pesto and Bell Peppers
Pasta in green pesto with bell peppers is a recipe featuring fresh ingredients from the pesto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Rigatoni
- 50 g blanched almond kernels
- 10 basil leaves
- 25 g flat-leaf parsley
- 2 Garlic cloves
- Salt
- 100 g grated Pecorino cheese
- 100 ml olive oil
- 1 red bell pepper
- 2 tbsp grated Pecorino (for sprinkling)
Instructions
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1.
Roast almonds without fat in a pan. Wash herbs, shake dry. Peel garlic and combine with herbs, almonds, Pecorino, and salt; blend with an immersion blender while slowly adding olive oil.
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2.
Wash, trim, halve, seed, remove white membranes from the bell pepper, and cut into strips. Cook pasta in plenty of boiling salted water al dente; after 5 minutes add pepper strips to cook together. Reserve about 4 tbsp pasta cooking water, stir it into the herb sauce, then drain pasta with pepper strips and let dry well. Arrange Rigatoni with pepper strips on a plate, spoon some pesto over, and sprinkle with Pecorino before serving.
