Spaghetti with Bell Peppers and Pesto

Ingredients

• 400 g spaghetti
• 800 g red, yellow and green bell pepper caps
• 2 tbsp olive oil
• 250 ml vegetable broth
• 2 tsp Dried thyme
• Salt
• pepper (ground)
• 2 tsp balsamic vinegar
• 4 tbsp basil pesto

Instructions

1. 1.

   Cook the spaghetti in plenty of salted water until al dente.

2. 2.

   Clean, wash, seed the bell peppers and slice them into thin strips. In a large pan, sauté the peppers in olive oil for about 5 minutes while stirring. Add the broth, stir in the thyme, cover and simmer for another 5 minutes. Season with salt, pepper and balsamic vinegar.

3. 3.

   Drain the pasta, let it drain briefly. Immediately mix with the cooked bell peppers. Serve on preheated plates topped with 1 tbsp pesto each.