New Update
/sanjeev-kapoor/media/post_banners/625c6158954e6d41eef3f72696a03db47de834ae02a2459518bd64f29039b85b.jpg)
Main Ingredients | Red Bell Pepper, Fusilli |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Red Pepper Pesto Fusilli
- 2 Red Bell Pepper roasted
- 200 grams Fusilli
- 2 tablespoons Pine nuts(chilgoza) roasted
- 20 Basil leaves
Method
- 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. - 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.
Nutrition Info
Calories | 1608 |
Carbohydrates | 158.3 |
Protein | 35.6 |
Fat | 176.3 |
Advertisment