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How to prepare pasta with roasted peppers and pine nuts

Pasta with roasted peppers and pine nuts

Ingredients
250g pack fresh stuffed vegetarian pasta (we used Mozzarella, tomato & basil large tortelloni from Waitrose)
200g pack mixed grilled or roasted peppers in oil
25g pine nuts
Fresh basil leaves, to serve

Method
Cook the pasta in boiling salted water for 3-4 minutes, until al dente. Drain well and return to the pan.
Meanwhile, drain the mixed grilled or roasted peppers in oil (reserve 1 tablespoon of the oil if your pasta doesn’t come with any), and chop. Toast the pine nuts in a dry, non-stick frying pan. Add to the pasta with the peppers, season, and gently toss together.
Divide the pasta between 2 bowls and drizzle with the infused oil from the pasta pack, or the reserved oil from the peppers. Scatter with fresh basil leaves to serve, if you like.

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