It’s too good! Pasta with bell pepper pesto is very creamy and flavorful, perfect when you’re in the mood for fresh yet aromatic flavors.
The pasta is enriched with a bell pepper pesto and almonds. A simple recipe perfect for summer lunches.
Everything is then mixed together and sprinkled with grated cheese.
It’s a very appetizing dish, perfect to serve at room temperature, which can be particularly inviting during the hot summer days when you don’t feel like eating hot dishes.
To prepare the pesto, we need the roasted peppers. I usually roast them directly on the stovetop, but I’ll also leave the recipe for how to do them in the oven.
Just a few simple ingredients are needed, with the pepper as the main ingredient. I used almonds, but if you prefer, you can easily use pine nuts or walnuts.
Use it to dress pasta, stuff canapés, flavor crostini, and bruschetta, and generally as the star of many snacks!
We can also prepare it in large quantities and freeze it, so it’s always ready for a quick last-minute lunch or an appetizer with friends.
Now let’s see how to prepare this delicious homemade dressing.
Please try it and let me know!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 508.58 (Kcal)
- Carbohydrates 36.66 (g) of which sugars 3.32 (g)
- Proteins 19.21 (g)
- Fat 32.66 (g) of which saturated 8.80 (g)of which unsaturated 10.09 (g)
- Fibers 4.83 (g)
- Sodium 1,091.65 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Bell Pepper Pesto
- 2 bell peppers (1 large red and 1 large yellow)
- 14.1 oz pasta (short)
- Half clove garlic (optional)
- 4.4 tbsp extra virgin olive oil
- 2.1 oz almonds (blanched or pine nuts or walnuts)
- 4.2 oz Parmesan cheese
- salt
- pepper
Tools
- Pot
- Mixer
- Colander
Steps for Pasta with Bell Pepper Pesto
The main ingredient for this recipe is bell peppers, and we need them roasted. I’ll give you two options: either on the grill or in the oven.
Oven cooking:
The peppers should be placed on a baking sheet lined with parchment paper and then cooked in a preheated oven at 428°F (220°C) for about half an hour.
Grill cooking.
Heat the grill.
Wash the peppers and dry them, place them on the grill.
Turn them every ten minutes or so, when you see the sides of the roasted peppers start to char.
They should remain nicely firm.
Choose the cooking method you deem appropriate.
To easily peel the peppers, place them hot, right after cooking, in a paper bag, closed, or better, in a container with a lid.
This way the skin will start to peel off thanks to the steam, making it easier to remove.
Be careful to remove all of it, including the seeds and internal filaments that make peppers hard to digest.
Cut them into strips
Transfer the roasted pepper strips to a blender, add the tablespoons of extra virgin olive oil, the half garlic clove with the inner sprout removed, almonds, grated cheese, and blend everything.
Blend everything until you get a smooth and homogeneous bell pepper pesto.
At this point, you can focus on cooking the pasta.
It should be cooked in a pot with plenty of salted boiling water and left slightly al dente.
Once ready, drain it.
And season with the bell pepper sauce.
Plate and serve!
Enjoy your meal.
Notes and Curiosities
Pasta with bell pepper pesto is a simple and light recipe, one of my favorite summer dishes, especially when enjoyed cold.
Perfect for a flavorful packed lunch that you can take anywhere, from work to the beach or picnics.
Bell peppers are rich in important nutrients: their nutritional properties make them a food with many useful health characteristics: they are rich in water, about 92%, making them a diuretic and purifying food.
This is why pasta with bell pepper pesto is perfect for those on a diet and looking to lose weight.
If you’re gluten-intolerant, you can replace the pasta with gluten-free pasta or basmati rice!
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FAQ (Frequently Asked Questions)
I have trouble digesting bell peppers. What can I do?
Bell peppers are often indigestible mainly due to the skin, which can cause bloating, the internal white part containing flavin, a hard-to-digest substance, and the seeds that make intestinal transit difficult.
To remove these elements, roast or bake them. Remove the skin and seeds.
This is why pasta with bell pepper pesto is not only light but also easy to digest.Can I use frozen bell peppers?
Bell pepper pesto is also excellent made with strips of frozen peppers.
