Gastronomixs

Trofie con pesto di peperoni arrostiti

A variation on the classic pesto with basil. Italians have been creating pesto variations for generations, including this pesto with roasted sweet pepper. 

Serves around ten people.

Trofie con pesto di peperoni arrostiti

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Ingredients

4

 

medium-sized red sweet peppers

1

 

lemon, finely chopped zest

65

g

ground almonds, toasted

60

ml

olive oil

1

clove

garlic

30

ml

balsamic vinegar

50

g

freshly grated Parmesan cheese

5

g

basil

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (trofie)

Preparation method

  • Preheat the oven to 200ᵒC. Roast the sweet peppers until they are charred. Turn them a few times while being roasted.
  • Leave the sweet peppers to cool and then remove the skins and seeds. Collect the liquid that is released.
  • To make the pesto, put the sweet pepper flesh in a food processor together with the garlic, almonds, olive oil, and cheese and grind into a smooth, thick paste.
  • Cook the trofie in a large pan of salted boiling water until al dente. Drain the pasta, mix with the pesto immediately, and garnish with basil.

Serving suggestions

  • Combine the pesto with trofie, penne, or farfalle.
  • Variation tip: replace the almonds with a different type of nut or with pine nuts.
  • Variation tip: use other grilled vegetables or rocket as a basis for the pesto.

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