Pasta with spicy pepper tomato pesto

Difficulty

Low

Time

40 min

Author

Kerstin Getto

Ingredients

Servings

2

1 bunch basil leaves

1 clove garlic

2 as needed red pointed peppers

250 grams fusilli

30 grams almonds

40 ml olive oil

80 grams sun-dried tomatoes, drained and patted dry

as needed basil leaves, to garnish

as needed parmesan shaving, to garnish

to taste seasoning

Instructions

Step 1

Thoroughly clean both peppers and place them on a baking tray in a pre-heated oven at 180° C top and bottom heat.

Step 2

Leave in the oven for about 20 minutes until they begin to blister, but not yet turn black.

Step 3

Remove the peppers from the oven and pack into a bag, seal and leave to stand for 15 minutes.

Step 4

In the meantime, peel the garlic clove and wash the basil.

Step 5

Then peel the peppers. Purée the peppers, tomatoes, garlic, basil, almonds and oil using Braun’s MQ 7 blending shaft until a homogeneous consistency results. Season with salt and pepper.

Step 6

Mix with the cooked pasta and serve immediately.