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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For more recipes related to Red Pepper Pesto Fusilli checkout Roasted Pepper Spaghetti. You can also find more Noodles and Pastas recipes like Creamy Cajun Chicken Pasta Pasta in Root Veggie Puree Chicken, Mushroom And Cheese Ravioli Potato And Spinach Gnocchi With Saffron
Red Pepper Pesto Fusilli Recipe Card
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.
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.
Nutrition Info
Calories : 1608 Kcal
Carbohydrates : 158.3 gm
Protein : 35.6 gm
Fat : 176.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
