Pesto Fusilli With Roasted Red Peppers Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal chicken, vibrant pesto, and a medley of textures from toasted pine nuts and Parmesan cheese. Perfect for a quick and satisfying meal.

Ingredients

• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 70G Italian Pine Nuts, 70G
• 450G Northern Pasta Co. Fusilli, 450G
• 480G Epicure Roasted Red Peppers
• - Filippo Berio Sun Dried Tomato Pesto
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Bring a large pot of salted water to a boil. Cook 16 oz of rotini pasta until almost al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2. 2. Dice 1 cup of roasted red peppers into bite-sized pieces. Heat a skillet over medium heat, add a drizzle of oil, and lightly sauté the roasted red peppers for 2-3 minutes. Set aside.
3. 3. Dice 1 cup of sundried tomatoes and grate 1/2 cup of Parmesan cheese. Lightly toast 2 tbsp of pine nuts in a dry skillet over low heat, stirring frequently to avoid burning. Set aside.
4. 4. In the same pot used for the pasta, combine the cooked pasta, 1 cup of pesto sauce, the sautéed roasted red peppers, diced sundried tomatoes, and toasted pine nuts. Stir over low heat until everything is well incorporated and the pasta is al dente. If the mixture looks dry, add reserved pasta water a little at a time until the desired consistency is reached.
5. 5. Season the pasta with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese on top.