Subj : BH&G 2569
To   : All
From : Dave Drum
Date : Fri Apr 30 2021 19:53:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Pepper Pasta w/Basil Pesto
 Categories: Pasta, Cheese, Vegetables, Herbs, Cheese
      Yield: 6 Servings
 
      3 lg Bell peppers; any colour
      1 c  Firm packed fresh basil
           - leaves; torn
    1/2 c  Firm packed fresh parsley;
           - snipped
    1/4 c  Chicken broth
      3 tb Grated Parmesan
      2 tb Lemon juice
      2 cl Garlic; quartered
    1/4 ts Ground black pepper
    1/8 ts Salt
      8 oz Dried angel hair pasta or
           - linguine
           Fresh basil leaves (opt)
 
  Halve all of the peppers; remove stems, seeds, and
  membranes. Place sweet peppers, cut sides down, on a
  foil-lined baking sheet. Bake in a 425ºF/218ºC oven for
  20 to 25 minutes or until skin is bubbly and browned. Wrap
  peppers in foil and let stand for 20 to 30 minutes or
  until cool enough to handle. Peel skin from peppers. Cut
  peppers into thin bite-size strips. Measure 1/2 cup pepper
  strips; set remaining pepper strips aside.
  
  For pesto, in a food processor bowl or blender container
  combine the 1/2 cup sweet pepper strips, the 1 cup basil,
  the parsley, chicken broth, Parmesan cheese, lemon juice,
  garlic, black pepper, and salt. Cover and process or blend
  until mixture is nearly smooth; set aside.
  
  Cook pasta in a large saucepan or Dutch oven in lightly
  salted boiling water according to package directions;
  drain. Return to pan; toss with remaining pepper strips
  and pesto until coated. Transfer to a serving bowl.
  Garnish with fresh basil, if desired.
  
  Makes 6 side-dish servings.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 06 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The business of America is business." -- Calvin Coolidge - 1925

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