Pasta with spicy pepper tomato pesto

Name: Pasta with spicy pepper tomato pesto
Ingredients: 1 bunch basil leaves; 1 clove garlic; 2 red pointed peppers; 250 grams fusilli; 30 grams almonds; 40 ml olive oil; 80 grams sun-dried tomatoes, drained and patted dry; basil leaves, as needed, to garnish; parmesan shaving, as needed,to garnish; seasoning, to taste

Time

40 min

Author

Kerstin Getto

This recipe is prepared with:

Products

MultiQuick 7 Hand blender MQ 7085 X

Ingredients

Servings

1 bunch basil leaves

1 clove garlic

2 red pointed peppers

250 grams fusilli

30 grams almonds

40 ml olive oil

80 grams sun-dried tomatoes, drained and patted dry

basil leaves, as needed, to garnish

parmesan shaving, as needed,to garnish

seasoning, to taste

Utensils

HB701-MQ7075X, HB701-MQ7085X

Instructions

Step 0

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

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Mix with the cooked pasta and serve immediately.