Italian Sweet Pepper Pesto Amalfi Coast Style Recipes
SWEET PEPPER PESTO PASTA
What's a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. -Karen Hentges, Bakersfield, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Toss peppers with oil and garlic powder; spread evenly in a greased 15x10x1-in. pan. Roast until tender, 10-15 minutes. Cool slightly., Cook pasta according to package directions. Drain; rinse with cold water and drain. Place in a large bowl., Stir in pesto, olives and peppers. Refrigerate, covered, until serving. Sprinkle with cheese.
Nutrition Facts : Calories 308 calories, Fat 14g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
ITALIAN SWEET PEPPER PESTO, AMALFI COAST STYLE
Look for the Italian Sweet Peppers in season at your local farmers' market or farm stand. They are also known as Golden Greek Peppers, Tuscan Peppers, and Spanish Padron Peppers.
Provided by Tina Ciccia
Categories Pasta & Risottos Sauces, Condiments, Dressings, etc.
Number Of Ingredients 7
Steps:
- Clean the peppers; slice off the tip and stem, then make a slit down the side. Scrape away the seeds and membranes, then thinly slice the peppers crosswise.
- In the bowl of a food processor fitted with the blade attachment, combine the peppers, basil, and garlic and pulse a few times just to incorporate the ingredients. Add the almonds, Parmigiano, and salt and continue to pulse until coarsely chopped, scraping down the sides as necessary.
- With the machine running, pour in the olive oil in a slow, steady stream and process until the ingredients are creamy and well-blended. Taste for salt, and adjust to taste, if necessary.
- Once finished, scrape the pesto into a small bowl and pour a thin layer of olive oil over the surface to prevent oxidation before use.
ROAST PEPPER PESTO WITH PASTA
Use leftovers from our Roast pepper & chorizo salad to make this easy pasta dish - see the recipe, below right
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.
- Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium
ITALIAN STUFFED SWEET PEPPERS
Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes
Provided by Lucy Netherton
Categories Main course
Time 45m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
- Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
- Bake for 15-20 mins until the top is crisp and the peppers are tender.
Nutrition Facts : Calories 419 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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