I prepared the pasta with bell peppers in a version that’s a bit my own, but with reference to how it is made in Sardinia or Sicily where it is widely used.
I made this pesto which was very successful and I recommend it for dressing pasta, especially if it’s very coarse… it will be exceptional!!!
I made it with roasted peppers, which already give a really great flavor, then combined with the rest of the seasoning, even if you’re not great cooks, I’m sure it will turn out delicious!
For those who love peppers, but even for those who don’t like to eat them, I’m sure you won’t be able to say no to this pesto!
The pesto itself, once made, can be kept in the fridge for 2-3 days, or frozen, since the quantity described is a bit more than necessary.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I’ll post them on my FB page under your name.
Approx. 438 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Pasta with Bell Pepper Pesto
- 14 oz mezzi rigatoni
- 1 cup roasted bell peppers
- 0.7 oz Basil
- to taste Parsley
- 1 oz Blanched Sweet Almonds
- 1.5 tbsp Extra Virgin Olive Oil
- 2.6 oz Parmigiano Reggiano (grated)
- 1.4 oz Pine Nuts
- 1 clove Garlic
- 1 tbsp Oregano (level)
- 3.5 oz Parmigiano Reggiano
Preparation of Pasta with Bell Pepper Pesto
Take the food processor, insert the chopping attachment and start by adding roasted peppers, garlic cloves, parsley, basil, and chop for a few seconds.
Then add the rest of the ingredients and chop well until you get a sauce.
Boil salted water for the pasta, when it boils throw in the pasta, cook until just right, drain and dress with the prepared pesto.
Plate, sprinkle with Parmesan and serve.
The pesto is more than necessary, so you can store the excess in a glass jar and freeze it.
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