How to make Red Pepper Pesto Fusilli - Fusilli pasta and red peppers tossed in pesto sauce

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Red Bell Pepper (लाल शिमला मिर्च ), Fusilli (फ्यूसील्ली पास्ता )

Cuisine : Italian

Course : Noodles and Pastas

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Red Pepper Pesto Fusilli Recipe Card

Red Pepper Pesto Fusilli
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Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

For more recipes related to Red Pepper Pesto Fusilli checkout Roasted Pepper Spaghetti. You can also find more Noodles and Pastas recipes like Layered Vegetables ala Lasagne, Spinach Gnocchi with Tomatoes, Mushroom And Spinach Risotto, Pad Thai Yum Yum Noodles.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Red Pepper Pesto Fusilli Recipe

  • Red Bell Pepper roasted 2

  • Fusilli 200 grams

  • Pine nuts(chilgoza) roasted 2 tablespoons

  • Basil leaves 20

  • Extra virgin olive oil 5 tablespoons

  • Crushed black peppercorns 1/4 teaspoon

  • Salt to taste

  • Parmesan cheese grated 2 tablespoons

  • Garlic crushed 2 cloves

  • Broccoli 7-8 small

Method

Step 1

To make pesto sauce roughly chop red capsicums and put into a mixer jar. Add garlic, toasted pinenuts, 15 basil leaves, 2 tbsps extra virgin olive oil, crushed black peppercorns and salt and grind to a coarse paste. Add 1 tbsp grated parmesan cheese and grind again. Heat 2 tbsps extra virgin olive oil in a non stick pan, add fusilli and broccoli florets and a little water. Cook till broccoli softens slightly and the pasta gets heated through.

Step 2

Add the pesto gradually and mix well. Add remaining basil leaves, drizzle remaining extra virgin olive oil and remaining parmesan cheese and mix lightly. Serve hot.