Bright Red Pepper Pesto Linguine

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<mx2 source= " MasterCook 5.0 " date= " August 05, 2000 " >

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Bright Red Pepper Pesto Linguine

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<RcpE name= " Bright Red Pepper Pesto Linguine " author= " Amanda Grant " >

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<![CDATA[

* Exported from MasterCook *

 

Bright Red Pepper Pesto Linguine

 

Recipe By :Amanda Grant

Serving Size : 4 Preparation Time :0:20

Categories : Nuts & Seeds Pasta

Printed Sauces & Dressings

Tried Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 red peppers

2 red chillies

75 g hazelnuts

large handful fresh basil leaves

2 garlic cloves -- crushed

3 tbsps extra virgin olive oil -- plus extra for tossi

340 g linguine

Maldon salt

freshly ground black pepper

handful fresh basil leaves -- roughly torn, to ser

 

Preheat the grill to high. Put the peppers and chillies skin side up

under the grill and cook until they are black and charred all over. Put

them straight into a plastic bag. Seal and leave for 5 minutes - the

steam will help to loosen the pepper and chilli skins.

 

Peel the peppers and chillies and remove their seeds with a teaspoon. Dry

fry the hazelnuts in a heavy-based frying pan over a moderate heat,

turning or stirring frequently, for 5 minutes or until golden. Allow the

nuts to cool a little, then chop them roughly. Put the basil, garlic and

chopped hazelnuts in a food processor and process to a coarse paste. With

the motor running, gradually add the 3 tablespoons of olive oil. Add the

flesh of the peppers and chillies and process again until the pesto sauce

is smooth.

 

Bring a large saucepan of water to the boil and cook the linguine

according to the instructions on the packet. Drain, return the linguine

to the saucepan and add the pesto and a little olive oil. Toss well and

season with salt and pepper. Scatter fresh basil over the top and serve.

 

Source:

" The New Vegan "

Copyright:

" 1999 Amanda Grant "

T(Cooking Time):

" 0:12 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 506 Calories (kcal); 17g Total Fat; (30% calories from fat);

14g Protein; 76g Carbohydrate; 0mg Cholesterol; 11mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates

 

NOTES : The colour and flavour of this sauce is brilliant and intense. I

developed the recipe while roasting peppers for a soup. There

were some left over so I whizzed them in a food processor with a

few other ingredients.

 

Jo: I made this with 2 red jalapenos and it was so hot my other half

couldn't eat it (it was good otherwise).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Nuts & amp; Seeds

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Printed

</CatT>

<CatT>

Sauces & amp; Dressings

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " red peppers " qty= " 4 " ></IngR>

<IngR name= " red chillies " qty= " 2 " ></IngR>

<IngR name= " hazelnuts " unit= " g " qty= " 75 " ></IngR>

<IngR name= " fresh basil leaves " unit= " large handful " ></IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " extra virgin olive oil " unit= " tbsps " qty= " 3 " >

<IPrp>

plus extra for tossing

</IPrp>

</IngR>

<IngR name= " linguine " unit= " g " qty= " 340 " ></IngR>

<IngR name= " Maldon salt " ></IngR>

<IngR name= " freshly ground black pepper " ></IngR>

<IngR name= " fresh basil leaves " unit= " handful " >

<IPrp>

roughly torn, to serve

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat the grill to high. Put the peppers and chillies skin side up under

the grill and cook until they are black and charred all over. Put them

straight into a plastic bag. Seal and leave for 5 minutes - the steam will

help to loosen the pepper and chilli skins.

</DirT>

<DirT>

Peel the peppers and chillies and remove their seeds with a teaspoon. Dry

fry the hazelnuts in a heavy-based frying pan over a moderate heat, turning

or stirring frequently, for 5 minutes or until golden. Allow the nuts to

cool a little, then chop them roughly. Put the basil, garlic and chopped

hazelnuts in a food processor and process to a coarse paste. With the motor

running, gradually add the 3 tablespoons of olive oil. Add the flesh of the

peppers and chillies and process again until the pesto sauce is smooth.

</DirT>

<DirT>

Bring a large saucepan of water to the boil and cook the linguine according

to the instructions on the packet. Drain, return the linguine to the

saucepan and add the pesto and a little olive oil. Toss well and season

with salt and pepper. Scatter fresh basil over the top and serve.

</DirT>

</DirS>

<Srce>

The New Vegan

</Srce>

<CpyR>

1999 Amanda Grant

</CpyR>

<AltT label= " Cooking Time " elapsed= " 0:12 " />

<Note>

The colour and flavour of this sauce is brilliant and intense. I developed

the recipe while roasting peppers for a soup. There were some left over so

I whizzed them in a food processor with a few other

ingredients. & #013; & #010; & #013; & #010;Jo: I made this with 2 red jalapenos and

it was so hot my other half couldn & apos;t eat it (it was good otherwise).

</Note>

</RcpE></mx2>

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