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Pesto Genovese & Bell Pepper Pasta Sauce
Pesto Genovese & Bell Pepper Pasta Sauce

Before you jump to Pesto Genovese & Bell Pepper Pasta Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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The first change you can make is to pay more attention to what you buy when you shop for food since it is likely that you have the tendency to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One healthy substitute that can give you a positive start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy diet.

Evidently, it’s easy to start integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to pesto genovese & bell pepper pasta sauce recipe. You can cook pesto genovese & bell pepper pasta sauce using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Pesto Genovese & Bell Pepper Pasta Sauce:
  1. Take Pasta
  2. Use Bell peppers (red, yellow or orange)
  3. Get Chili (if green chili, 1-2)
  4. Prepare Onion or shallot
  5. Prepare Olive oil
  6. Take Pecorino/Parmesan
  7. Prepare Good salt
  8. Get White pepper
  9. Take Tomato sauce or 4 fresh tomatoes
  10. Use Pesto alla Genovese
  11. Provide Black pepper
  12. Provide ml/about 3 tablespoons Heavy cream or olive oil
Instructions to make Pesto Genovese & Bell Pepper Pasta Sauce:
  1. Preheat your oven to about 200℃ and bake the paprika. Once the peels become blackened, wrap in aluminum foil, let sit for a few minutes, then peel.
  2. A good way to remove the paprika peel - after baking, cover with a cold cloth. After a few minutes, you'll be able to remove the peel.
  3. Cut the paprika into whatever size you like, and put in a blender together with the heavy cream. If you're not using heavy cream, then add olive oil.
  4. Boil the pasta al dente. Add some oil to a frying pan and cook the onions, then add the sauce from Step 3, along with the genovese, tomato sauce, and chili.
  5. Drain the pasta and add to the frying pan. You can also add cheese here if you like. Transfer to a serving plate, and garnish with more cheese and black pepper if you like.
  6. I made this one without heavy cream. In Step 3 add the paprika and 3 tablespoons of olive oil to the blender and mix. Then proceed to Step 4.

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