OUR RECIPES

Paliria Red Roasted Pepper Pesto with Wholegrain Penne

Instead of spaghetti with red tomato sauce, we recommend Paliria roasted red pepper pesto with whole wheat penne. Easy, fast, vegetarian and delicious!

ROASTED RED PEPPERS IN BRINE

VIEW THE PRODUCT

12
MINUTES

3
PORTIONS

EASY

CATEGORIES:

SEASON, TYPE, SUMMER, EASY, VEGAN, UP TO 15 MIN, FASTING, FAST, EASTER, VEGETABLES, CHRISTMAS, WINTER

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The ingredients for the Paliria Red Roasted Pepper Pesto with Wholegrain Penne are

500 g whole wheat penne

200g Paliria Red Roasted Peppers in brine

1 tablespoon(s) capers

1 clove of garlic

2 tablespoons olive oil

2 tablespoons chopped parsley

2 tablespoons chopped spearmint

100 g toasted hazelnuts

1 tablespoon white vinegar

Zest of 1 lemon

For the recipe of the Paliria Red Roasted Pepper Pesto with Wholegrain Penne, follow these steps

For the pesto add all the ingredients in a mixer and mix until well homogenized. Taste for salt and pepper.

Roast the hazelnuts in the oven for 10 minutes and break them into large pieces. Transfer the mixture into a glass bowl and refrigerate. Boil the penne 2 minutes less than the time indicated on the package and then strain them, holding a glass of the water in which they were boiled.

In a deep pan add the pesto of red roasted pepper, heat over medium heat, add the hot pasta along with the water that kept and stir until homogenized.

Serve in a deep dish, sprinkling with hazelnut and lemon zest.

EXTRA TIPS

We can store pesto in a glass jar and keep it for 5 days in the refrigerator!

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