Roasted Pepper Pesto Pasta Sanjeev Kapoor Khazana

Vibrant, flavourful recipe from the Italian cuisine can be now made at home. Roasted Pepper Pesto Pasta is a delicious and easy to make filling recipe perfect for snack or even a complete meal.

ROASTED PEPPER PESTO PASTA

Ingredients

3 medium red capsicum (pepper)
5-6 garlic cloves
1 tbsp pine nuts
Salt to taste
Crushed black peppercorns to taste
2-3 tbsps olive oil
Pasta
1-2 tbsps olive oil + for drizzling
1 tbsp finely chopped garlic
cup tinned tomato puree
400 grams boiled tagliatelle pasta
Crushed black peppercorns to taste
Salt to taste
5-6 cherry tomatoes, halved
6-8 basil leaves
2 tbsps parmesan cheese powder + for garnish
Fresh basil sprig for garnish

Method

1. To make the pesto, thread the red peppers onto a skewer, and place it over direct flame and roast it on all sides till well charred. Take them off the flame and allow to cool slightly. Peel the peppers and roughly chop them along with the seeds. Transfer into a mixer jar, add garlic, pine nuts, salt, crushed black peppercorns, olive oil and grind to a fine paste.
2. To make the pasta, heat olive oil in a shallow pan. Add garlic and mix well. Add the pesto and saut for 1-2 minutes.
3. Add the tomato puree, mix and cook for 1-2 minutes. Add boiled pasta, crushed black peppercorns and salt and mix well.
4. Add the cherry tomatoes and basil leaves and mix.
5. Serve hot garnished with parmesan cheese, basil sprig and drizzle olive oil.

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