Just thought I'd add a quick idea for what to do with the homemade pesto below. Pasta & pesto alone can be divine, but if you are striving to hit your daily vegetable intake I would advise adding some vegetables. Red capsicum is a wonderful addition to pesto as your dish takes on a kind of Mediterranean feel (or so I like to think!).
Ingredients
- homemade pesto (instructions to make this are posted below)
- 1- 2 red capsicums
- I used 1 1/2 which was a good amount.
Cooking
1. Preheat oven to 200 degrees celsius fan force.
2. Deseed the capsicum and cut it into thick slices. Place on a lightly sprayed oven tray and roast for around 25 minutes, or until the capsicum skin blackens and blisters slightly. (see image below and this terminology of mine will make sense).
3. Remove capsicum from oven and place in a plastic bag. Seal the bag and leave to cool for around 15 minutes. When capsicum has cooled, peel the skin away. Cut capsicum into smaller strips and add to the pasta. Add the pesto and serve.
x E
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