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Red Pepper Pesto Fusilli

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Fusilli pasta and red peppers tossed in pesto sauce

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

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Red Pepper Pesto Fusilli

Main Ingredients

Red capsicum, Garlic

Cuisine

Italian

Course

Snack

Level Of Cooking

Medium

Calories

1608

Carbohydrates

158.3

Protein

35.6

Fat

176.3

Ingredients

  • Red capsicum roasted
    2
  • Garlic crushed
    2 cloves
  • Pine nuts(chilgoza) roasted
    2 tablespoons
  • Basil leaves
    20
  • Basil leaves
    20
  • Extra virgin olive oil
    5 tablespoons
  • Crushed black peppercorns
    1/4 teaspoon
  • Salt
    to taste
  • Parmesan cheese grated
    2 tablespoons
  • Fusilli,boiled
    200 grams
  • 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.

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