Instead of spaghetti with red tomato sauce, we recommend Paliria roasted red pepper pesto with whole wheat penne. Easy, fast, vegetarian and delicious!
500 g whole wheat penne
200g Paliria Red Roasted Peppers in brine
1 tablespoon(s) capers
1 clove of garlic
2 tablespoons olive oil
2 tablespoons chopped parsley
2 tablespoons chopped spearmint
100 g toasted hazelnuts
1 tablespoon white vinegar
Zest of 1 lemon
1. For the pesto add all the ingredients in a mixer and mix until well homogenized. Taste for salt and pepper.
2. Roast the hazelnuts in the oven for 10 minutes and break them into large pieces. Transfer the mixture into a glass bowl and refrigerate. Boil the penne 2 minutes less than the time indicated on the package and then strain them, holding a glass of the water in which they were boiled.
3. In a deep pan add the pesto of red roasted pepper, heat over medium heat, add the hot pasta along with the water that kept and stir until homogenized.
4. Serve in a deep dish, sprinkling with hazelnut and lemon zest.
We can store pesto in a glass jar and keep it for 5 days in the refrigerator!