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Red Pepper Pesto with Whole Penne

Red Pepper Pesto with Whole Penne

Method

Prepare the pesto, putting all the ingredients together in a mash and mix until well homogenized.

We try for salt & pepper. Roast the hazelnuts in the oven for 10 minutes and chop them coarsely. Transfer the mixture to a glass bowl and put it in the fridge. Boil the penne 2 minutes from the time indicated on the package, strain it holding a glass of the boiled water.

In a deep frying pan, pour the pepper pesto, heat over medium heat, add the hot pasta together with the water we kept and stir until they are homogenous. Serve in a deep dish, sprinkling with hazelnut and lemon zest.

Tip: We can store the dip in a glass jar for 5 days in the refrigerator!
  • Time 12'
  • Ingredients 10
  • Portions 3

Ingredients

500 gr. whole penne
200 gr. Red Roasted Peppers Palirria
1 tbsp. capers
1 clove garlic
2 tbsp. olive oil
2 tbsp. parsley leaves
2 tbsp. mint leaves
100 gr. roasted hazelnuts
1 tbsp. white vinegar
Grate a lemon