Noodles with paprika-pesto

Name: Noodles with paprika-pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 red peppers (750 g); 2 Garlic cloves; 20 g grated parmesan cheese; 1 tablespoon (10 g) Oil; 50 g green olives without stone; 1/2 potty Basil; 1 (150 g) big tomato; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Penne noodles; 7-10 Tbsp sliced parmesan cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 red peppers (750 g)
2 Garlic cloves
20 g grated parmesan cheese
1 tablespoon (10 g) Oil
50 g green olives without stone
1/2 potty Basil
1 (150 g) big tomato
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Penne noodles
7-10 Tbsp sliced parmesan cheese

Directions

1
Clean, quarter and wash the peppers. Place the peppers on a baking tray with the skin side facing upwards and roast in a preheated oven (electric cooker 225 °C/ convection oven: 200 °C/ gas: level 4) until the skin is brown.
2
Remove the peppers and put them in cold water. Peel skin. Peel garlic clove. Puree paprika, parmesan and garlic, stir in oil. Cut olives into slices. Wash the basil and, except for something to garnish, pluck the leaves from the stalks and cut them finely.
3
Clean, wash, quarter and seed the tomato. Finely dice the flesh. Stir the diced tomatoes, olive slices and basil into the pesto. Season to taste with salt and pepper. Cook the pasta in salted water according to package instructions, drain and drain.
4
Arrange pasta and paprika pesto on plates. Garnish with parmesan and basil.