Red Pepper Pesto Fusilli

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

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.
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.

Nutrition Info

Calories	1608
Carbohydrates	158.3
Protein	35.6
Fat	176.3