Today we are preparing pea pasta with roasted bell pepper cream and pistachio granules together. Pea flour pasta was a real discovery for me! It’s rich in protein and fiber, great even for those on a diet. I decided to season the pea pasta with a delicious roasted bell pepper cream. This main dish is really simple and economical to prepare! Tasty and light, ideal for those who are always in a hurry! Just roast the peppers in the oven (or air fryer), then blend everything and the sauce is ready! Finally, I added a handful of pistachio granules! I can’t even begin to describe the goodness and aroma of this dish! The pepper cream is excellent both for seasoning pasta dishes or as a spread on bruschetta. Those who prefer can prepare the bell pepper cream by pan-cooking. Did I make you want to try this dish?! Then let’s see how to prepare pea pasta with roasted bell pepper cream!
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- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: for two people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 6.35 oz pea pasta
- 1 bell pepper (large, red yellow or green, or two smaller ones of mixed colors)
- 2 tbsps olive oil
- to taste salt
- 1 pinch black peppercorns (only if you like)
- 2 tbsps grated Parmesan cheese
- 2 tsps pistachio granules (only if you like, or almond granules)
Tools
- Baking tray
- Parchment paper
- Casserole dish
- Frying pan
- Chopper
- Ladle
Steps
First, wash the bell peppers well, cut them in half and remove the seeds inside.
Place the bell peppers on a baking tray with parchment paper, season with oil and salt, and bake in a fan oven at 375°F for about 25 minutes.
Or in static mode for about 35 minutes. It’s also possible to use an air fryer (same degrees for about 20 minutes).
When the peppers become dark and dry, remove them from the oven and place them in a food bag.
Close the bag and let it rest for about 10 minutes. This operation allows you to peel the pepper without any effort.
After the time has passed, use a knife to remove the skin from the peppers and then put them in a chopper.
Add olive oil, a pinch of pepper (only if you like) and two tablespoons of grated Parmesan cheese.
Run the blades for a few seconds until you have obtained a cream.
Taste and adjust the salt if necessary. Your roasted bell pepper cream is ready!
All you have to do is cook the pea pasta, carefully following the cooking time indicated on the package.
Once ready, drain the pasta into a pan, add the bell pepper cream, and mix over low heat for a couple of minutes.
Plate and serve with a sprinkle of pistachio or almond granules (you can skip it if you don’t like it).
Pea flour pasta seasoned with roasted bell pepper cream is ready to be enjoyed!
I hope this simple, genuine, and really delicious recipe pleased you! Come back soon!
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For this recipe, I used 100% pea pasta from Pastificio Dalla Costa, kindly gifted by Degustabox (#gifted)
The roasted bell pepper cream will have a different color depending on the peppers used (yellow, red, or green). Mixed peppers can also be used.
The bell pepper cream can be stored in the fridge for about three to four days.
Or we can put it in jars (sterilized) and store it in the freezer. In this way, even during the winter period, you can enjoy unique-tasting main dishes!
