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Ingredients

Adjust Servings:
For Pesto :
1 Green Bell pepper
1 small bunch Coriander (Kothmir)
2 Green chilli
4 Garlic cloves
3-4 Walnut
Juice of 1 lemon
Salt
1 tbsp Olive Oil
For Pasta :
1 cup Boiled Penne Pasta
few pieces of Boneless Chicken pieces
2 tbsp Butter
4 tbsp Pesto
1 thinly sliced Onion
1 shredded Carrot (Orange)
1 tbsp Tomato Ketchup
a pinch of Black Pepper Powder
1/2 tsp Dried Oregano
1/4 cup Cheese
Salt
Roasted Bell Pepper Pesto Pasta | Easy Home-made Pesto Pasta

Roasted Bell Pepper Pesto Pasta | Easy Home-made Pesto Pasta

Ingredients

  • For Pesto :

  • For Pasta :

Directions

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It’s raining in December!!This weather demands you eat something delicious and spicy! So here is a recipe that is deliciously spicy and perfect for this crazy weather. You can store the pesto in the refrigerator for upto 1 week. Roasted Bell pepper gives this pesto a delicious smoky hint and the chilli and garlic spice things up perfectly. you can use the pesto in multiple other dishes.

Steps

1
Done

Place green bell pepper in a skewer and brush with oil. Fire roast the bell pepper on direct flame using gas stove until nicely charred from all sides.

2
Done

Remove the seeds from the roasted bell pepper and chop into pieces.

3
Done

Grind together roasted bell pepper, coriander, green chilli, garlic cloves, walnut, lemon juice, salt and olive oil. This is your pesto ready!

4
Done

For the Pasta, heat butter in a pan and add chicken, salt and pepper. Cook for 2 mins.

5
Done

Add onion and carrot and mix well. Add tomato ketchup. Cook well for 2 mins, add pesto and mix well. Cook until the chicken is completely cooked.

6
Done

Add boiled pasta, oregano and cheese. Mix well and cook for 2 mins.

7
Done

Serve topped with more cheese. Enjoy :)

Sana Sayyed

Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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Kachori | Kachodi (Stuffed Puff pastry)
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Carrot-Beet-Tomato Soup
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Kachori | Kachodi (Stuffed Puff pastry)

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