Pasta with paprika pesto

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Halve the peppers, clean and wash them. Wrap garlic cloves in aluminium foil. Put the garlic packs and peppers on a baking tray and sprinkle the peppers with 1 tbsp. oil. Bake the vegetables in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 20 minutes until the skin of the peppers is dark brown. Heat 1 tsp. oil in a pan. Roast the pine nuts in it until light brown. Remove and drain on kitchen paper

2. 2

   Take the peppers out of the oven, put them in a freezer bag, seal it and let them cool down for about 15 minutes. Remove the garlic from the foil and press the soft cloves out of the skin. Wash basil, shake dry and pluck leaves from 3 stems. Peel the peppers

3. 3

   Cut half of the peppers into small cubes. Puree the remaining peppers, garlic, basil, pine nuts and parmesan in a blender. Slowly mix in 5 tablespoons of oil, season with salt, allspice and pepper. Season to taste with balsamic vinegar. If the pesto is too thick, dilute with some stock or water. Stir in diced paprika

4. 4

   Prepare the pasta in boiling salted water according to the instructions on the packet. Drain and serve immediately with the pepper pesto. Arrange the pasta on plates and garnish with the remaining basil. Sprinkle with coarse pepper

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
570 kcal

CARBS
79 g

FATS
21 g

PROTEINS
15 g