Spicy pesto pasta

Name: Spicy pesto pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2-3 discs Toast; 3 TABLESPOONS Olive oil; 1 TEASPOON Chili Flakes; 7-10 Tbsp salt and pepper; 400 g short pasta (e.g. rigatoni); 2 small zucchini; 1 red pepper; 1/2 potty Basil; 3-4 Tbsp Pesto (glass); 40 g Parmesan (piece)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2-3 discs Toast
3 TABLESPOONS Olive oil
1 TEASPOON Chili Flakes
7-10 Tbsp salt and pepper
400 g short pasta (e.g. rigatoni)
2 small zucchini
1 red pepper
1/2 potty Basil
3-4 Tbsp Pesto (glass)
40 g Parmesan (piece)

Directions

1
If necessary, remove the crusts from the toast and crumble finely. Heat 2 tablespoons of oil in a frying pan. Fry the crumbs in it until golden brown. Fold in chilli. Season with salt and take out.
2
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Clean and wash the zucchini and peppers. Cut zucchini into slices, peppers into thin strips. Wash the basil, pluck the leaves from the stalks.
3
Heat 1 tablespoon of oil in a large coated frying pan. Fry the zucchini and peppers for about 5 minutes. Season with salt and pepper. Stir in pesto.
4
Drain the pasta (collecting some cooking water) and mix with the pesto vegetables. Add some of the cooking water so that everything mixes better. Fold in basil. Serve the pasta.
5
Sprinkle with parmesan and chilli crumbs.