Penne with red pesto

Name: Penne with red pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 red peppers (about 200 g each); 400 g Penne noodles; 7-10 Tbsp Salt; 50 ml Olive oil; 2 Garlic cloves; 1 red chilli pepper; 50 g Parmesan; 1 TABLESPOON Paprika pulp; 7-10 Tbsp Pepper; 150 g Arugula; 100 g cherry tomatoes; 20 g Pine nuts; 7-10 Tbsp Parmesan slicer; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 red peppers (about 200 g each)
400 g Penne noodles
7-10 Tbsp Salt
50 ml Olive oil
2 Garlic cloves
1 red chilli pepper
50 g Parmesan
1 TABLESPOON Paprika pulp
7-10 Tbsp Pepper
150 g Arugula
100 g cherry tomatoes
20 g Pine nuts
7-10 Tbsp Parmesan slicer
7-10 Tbsp Oil

Directions

1
Clean, wash and quarter the peppers and place them on an oiled baking tray with the skin facing upwards. Heat in a preheated oven (electric cooker: 250 ° C/ gas: level 5) for approx. 15 minutes until the skin comes off. Meanwhile cook the pasta in boiling salted water for 10-12 minutes. Remove the peppers from the oven and peel off the skin. Put the paprika meat and oil in a high pot and puree with a blender.
2
Peel garlic and chop finely. Remove the seeds from the chilli and cut into rings. Grate parmesan finely. Add cheese, garlic, chilli and paprika pulp to the pesto and mix. Season with salt and pepper. Clean, wash and pat dry the rocket. Clean, wash and slice the tomatoes. Roast the pine nuts until golden yellow. Drain the pasta. Mix with rocket, tomatoes and pesto and arrange on plates.
3
Clean, wash and pat dry the rocket. Clean, wash and slice the tomatoes. Roast the pine nuts until golden yellow. Drain the pasta. Mix with rocket, tomatoes and pesto and arrange on plates. Sprinkle pine nuts over the pasta. Serve sprinkled with parmesan slices as desired