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Traditional pasta with red peppers & yogurt

Traditional pasta with red peppers & yogurt

Method

  • Boil the pasta in salty water, strain, cool and add some olive oil.
  • In a frying pan, add the white wine, the roasted red peppers cut in rings and boil them until the alcohol is evaporated.
  • Add the water and the chicken broth and boil until the ingredients are homogenized, add the salt and pepper and the butter, boil at high heat and add the pasta.
  • Remove from heat and add the pine nuts and the yogurt, stirring until the yogurt is incorporated.
  • Serve and sprinkle with flakes of gruyere.
  • Time 20'
  • Ingredients 13
  • Portions 2

Ingredients

  • 250 g traditional pasta
  • 1 small glass of white wine
  • 100 g water
  • 1 chicken broth
  • 4 Palirria Roasted red peppers in brine
  • 150 g yogurt
  • 70 g flakes of gruyere  
  • 40 g pine nuts (optionally)
  • oregano
  • chives
  • 2 tbsp butter
  • salt, pepper
  • 1 tbsp olive oil