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Pasta with sweet pepper sauce, fresh basil, and pine nuts

Pasta with sweet pepper sauce, fresh basil leaves, and pine nuts

This is one of my “staples” because it has a pleasant and delicate flavour. With just a few ingredients and the help of a delicious sauce – our Sweet Pepper Spread (Crema di Peperoni)– we create a beautiful dish.

Ingredients for 2 people

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pasta 200 gr (we use penne but you can use any pasta shape you prefer)

extra virgin olive oil 2 tbsp

Sweet Pepper Spread 1 jar (200g Glass Jar)

fresh basil 10 leaves

pine nuts 1 tablespoon

salt and pepper to taste

grated Pecorino cheese (optional)

Equipment

1 medium saucepan, 1 non-stick pan, 1 blender

Preparation

Bring the water to a boil, then add salt and pasta.

In the meantime, pour the Sweet Pepper Spread into the blender and quickly mix.

In a non-stick pan, heat the oil and add the pine nuts, mix until they become golden-brown, then add the basil leaves (tear them into smaller pieces by hand), and the Sweet Pepper Spread. Heat at low temperature and turn the heat off.

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When the pasta is cooked, set aside a cup of cooking water and pour it into the pan with Sweet Pepper Cream, basil, and pine nuts. Quickly mix and add a few teaspoons of cooking water if it is too dry.

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Serve immediately after topping with a few fresh basil leaves and, if you want, some grated pecorino cheese.

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Tips

You can use the pesto as it is, rather than blending it first. However, the blending produces a sauce with a wonderful, velvety consistency. If you want a creamier effect, you can add a few tablespoons of double cream or cream cheese before blending and 2/3 of a jar of the Sweet Pepper Spread. After opening, you can store the sauce in the refrigerator for up to one week covered with a thin drizzle of olive oil.

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