|
|
|
 |
|
|
Pesto Pasta
Capsicum Starter |
 |
|
4 green peppers
6-8 oz pasta spirals / corkscrews
5-6 Tbls. double cream
2 Tbls. pesto sauce
or
2 Tbls. chopped fresh basil
|
Slice the tops off the peppers, deseed and roast at gas 6, 200 degrees C., or 400 degrees F. for 45 minutes sprinkled liberally with olive oil.
Cook the pasta off if in boiling salted water for about 8 minutes.
Drain well and stir in the cream and pesto/basil.
Spoon the pasta into the peppers and garnish with frsh sprigs of basil.
Can be served with fries, cheesy garlic bread or on its own or as a starter with a light salad.
|
 |
Preparation Time: 3/4 hour |
Serves: 4 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Leo McDevitt-Sanford (BSc)
United Kingdom |
|
|
|
|
| This recipe has been viewed 5339 times. |
|
|
|
