Finally bell pepper season has started in Poland. It’s time for red pepper pesto served with homemade tagliatelle. You, your family and friends will love this dish. Let’s get the new week started with delicious food!
Ingredients for pasta(serves 4):
200g semolina flour
pinch of salt
1 tablespoon ground flaxseed + 2.5 tablespoons hot water
Instructions - pasta:
In a small bowl, add the flaxseed meal and water. Stir to combine. Sift the measured flour into a mixing bowl. Add flaxseed mixture, salt and knead the dough. The dough should be smooth and firm, and no longer sticky. If necessary, add some FLOUR. Store the dough in the fridge for at least 30 minutes.
Pesto:
1 tbsp shelled pistachios
1 tbsp cashew nuts
4 tbsp olive oil
2 red peppers
1/2 tsp dried oregano
salt
black pepper
dried garlic
olive oil to sprinkle the peppers
Instructions - pesto:
Cut the peppers into halves, remove the seeds, sprinkle them with some olive oil and season with some salt and dried garlic (if you’re a garlic fan - use raw garlic) Preheat the oven to 200 degrees C. Roast the peppers for about 20-30 minutes. Peel the peppers and cut them into smaller parts.
Ground the nuts in a spice grinder. Put the peppers into a blender. Add nuts, olive oil and salt and pepper. Add dried oregano and mix until you get smooth mixture.
Take the dough out of the fridge and roll dough out into a thin sheet using a standard rolling pin. Cut into slices of about 7-8 mm wide. Fill the cooking pot with water (adding some salt), cover with a lid and bring it up to boil. When the water is boiling, quickly add the pasta and stir it around to separate it. Cook for max. 3-4 minutes.
Serve with pesto
and a salad (e.g. rocket salad with tomatoes, mango and raspberries).
Etykiety: english, main course, pasta, pepper, recipes
