Friday, April 8, 2011
Food Storage Friday: Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Food Storage Ingredients:
1-2 Tablespoons of olive oil
1/2 cup sliced almonds
Italian spices to taste (rosemary, sweet basil, Italian parsley)
1 7oz can of mushrooms, drained
salt and pepper to taste
8 oz of pasta, cooked according to directions
2 red bell peppers
1 clove garlic
freshly grated Parmesan
1. Broil red peppers until blistered on a pan covered in foil. (Similar to peppers for chile relleno) When thoroughly blistered, remove from oven and wrap in foil from pan. Allow to sweat for 10-15 minutes. 2. Toast almonds in oven. (In the same pan if you wish.) 3. Remove peels, seeds and stems from peppers and put remaining pepper pieces in a small blender. 4. Add olive oil, almonds, garlic and spices and puree. 5. Top each plate of pasta with half of canned mushrooms, red pepper pesto and freshly grated Parmesan.
I served it with some toasted Rosemary sourdough bread from Costco.