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  2. Recipes
  3. Pasta with spicy pepper tomato pesto

Pasta with spicy pepper tomato pesto

Ȑ
Difficulty
ȑ
Time
40 min
&
Author
Kerstin Getto
lorem ipsum

This recipe is prepared with:

Product MultiQuick 7 Hand blender MQ 7005X MultiQuick 7 Hand blender MQ 7005X

Ingredients

Servings: 2
Makes:

1 bunch basil leaves
1 clove garlic
2  red pointed peppers
250 grams fusilli
30 grams almonds
40 ml olive oil
80 grams sun-dried tomatoes, drained and patted dry
  basil leaves, as needed, to garnish
  parmesan shaving, as needed,to garnish
  seasoning, to taste

Instructions

STEP 1/6

Thoroughly clean both peppers and place them on a baking tray in a pre-heated oven at 180° C top and bottom heat.

STEP 2/6

Leave in the oven for about 20 minutes until they begin to blister, but not yet turn black.

STEP 3/6

Remove the peppers from the oven and pack into a bag, seal and leave to stand for 15 minutes.

STEP 4/6

In the meantime, peel the garlic clove and wash the basil.

STEP 5/6

Then peel the peppers. Purée the peppers, tomatoes, garlic, basil, almonds and oil using Braun’s MultiQuick 7 blending shaft until a homogeneous consistency results. Season with salt and pepper.

STEP 6/6

Mix with the cooked pasta and serve immediately.

You can also prepare this recipe* with:
*If you have a different product or attachment, some parameters of the recipe would be different
Products
MultiQuick 7 Hand blender MQ 7026X 
MultiQuick 7 Hand blender MQ 7085XG 
MultiQuick 7 Hand blender MQ 7046X 
MultiQuick 7 Hand blender MQ 7080XG 
MultiQuick 7 Hand blender MQ 7030XG 
 
MultiQuick 7 Hand blender MQ 7085 
*If you have a different product or attachment, some parameters of the recipe would be different
  1. Back to homepage
  2. Recipes
  3. Pasta with spicy pepper tomato pesto

Pasta with spicy pepper tomato pesto

Show me the recipe
Ȑ
Difficulty
ȑ
Time
40 min
&
Author
Kerstin Getto
Show me the recipe
lorem ipsum
Servings:2
Makes:

Ingredients


1 bunch basil leaves
1 clove garlic
2  red pointed peppers
250 grams fusilli
30 grams almonds
40 ml olive oil
80 grams sun-dried tomatoes, drained and patted dry
  basil leaves, as needed, to garnish
  parmesan shaving, as needed,to garnish
  seasoning, to taste

This recipe is prepared with: lorem ipsum HB701-MQ7075X
lorem ipsum HB701-MQ7025X
lorem ipsum HB701AN-MQ7045X
lorem ipsum HB701-MQ7027X
lorem ipsum HB701-MQ7005X
lorem ipsum HB701AI-MQ7026X
lorem ipsum HB701AI-MQ7035X
lorem ipsum HB701AN-MQ7035X
lorem ipsum HB701AI-MQ7075X
lorem ipsum HB701AI-MQ7077X
lorem ipsum HB701-MQ7085XG
lorem ipsum HB701AI-MQ7046X
lorem ipsum HB701-MQ7080XG
lorem ipsum HB701AN-MQ7025X
lorem ipsum HB701-MQ7030X
lorem ipsum HB701AN-MQ7077X
lorem ipsum HB701AI-MQ7000X
lorem ipsum HB701-MQ7045X
lorem ipsum HB701-MQ7035X
lorem ipsum HB701-MQ7038X
lorem ipsum HB701AN-MQ7027X
lorem ipsum HB701-MQ7087X
lorem ipsum HB701AI-MQ7025X
lorem ipsum HB701-MQ7085X
lorem ipsum HB701AI-MQ7045X
lorem ipsum HB701AI-MQ7087X
lorem ipsum HB701AN-MQ7087X
lorem ipsum HB701-MQ7000X

Instructions

STEP 1/6

Thoroughly clean both peppers and place them on a baking tray in a pre-heated oven at 180° C top and bottom heat.

STEP 2/6

Leave in the oven for about 20 minutes until they begin to blister, but not yet turn black.

STEP 3/6

Remove the peppers from the oven and pack into a bag, seal and leave to stand for 15 minutes.

STEP 4/6

In the meantime, peel the garlic clove and wash the basil.

STEP 5/6

Then peel the peppers. Purée the peppers, tomatoes, garlic, basil, almonds and oil using Braun’s MultiQuick 7 blending shaft until a homogeneous consistency results. Season with salt and pepper.

STEP 6/6

Mix with the cooked pasta and serve immediately.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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