Fusilli cold sauce of peppers
Instructions
Wash the pepper, open it and mondatelo perfectly from the seeds and pith.
Cut it into small pieces and put it in the mixer together with pine nuts, olive oil, a few leaves of basil, salt and pepper.
If you like you can also add a clove of crushed garlic.
Blend for a few minutes at medium speed until you have a fairly smooth sauce (slightly grainy results) that you put in a bowl.
Cook the pasta, drain a little al dente and mix with the sauce.
Serve hot.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli corti
- Large fleshy yellow pepper
- 2 tablespoons of pine nuts
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper