Italian Sweet Pepper Pesto Amalfi Coast Style Recipes
PASTA WITH BELL PEPPERS, PESTO AND SWEET ITALIAN SAUSAGE
Wonderfully refreshing recipe made with all fresh ingredients. Great any time of the year. My whole family loves this dish. I like to serve with fresh steamed brocolli, sprinkled with garlic powder or parmesan cheese.
Provided by brunettebaker
Categories European
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned.
- Place on paper plate with paper towel to soak up extra grease. Place aside until needed.
- Wash tomatoes and slice up into workable size. Place in food processor.
- Peel garlic cloves and place in processor with tomatoes.
- Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor.
- Wash basil and cilantro. Place herbs in food processor as well.
- Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.).
- Wash and cut up pepper. Cut into slices and then cut the slices in half.
- Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.).
- Mix sauce with warm pasta, stir in pesto and serve ENJOY!
SWEET PEPPER PESTO
I like the versatility of this flavorful puree. Spread it on slim, toasted baguette slices and top it with a slice of red onion and/or feta cheese as an appetizer; mound it up into a dish for dipping vegetable sticks into; spoon it over pasta and grate Parmesan over it. We serve it as a relish to the Shabbat roast chicken. I also like to spread a thin layer of it over sandwich bread before adding the filling.
Provided by Malva
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes.
- Take them out and put them into a plastic bag; they will soften and become moist, and the skin will peel off. Rinse the peppers to get rid of any flakes of burnt skin.
- Process the peppers, the pine nuts, and the olive oil in a blender till you obtain a creamy paste; thin it to a looser paste if you want, with more olive oil. If adding fresh basil, make sure the leaves are washed and patted dry before adding to the blender jar.
- Add salt and ground pepper to taste.
- Keep in a well-covered jar in the fridge, and use it up within two weeks.
Nutrition Facts : Calories 105.8, Fat 9.8, SaturatedFat 1.2, Sodium 292.4, Carbohydrate 4.7, Fiber 1.4, Sugar 2.7, Protein 1.3
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