paccheri al pesto e peperoni rossi
pasta with roasted peppers & pesto
serves
4
preparation time
20mins
cooking time
15mins
ingredients
1 x 190g jar Dress Italian Red Pepper Pesto
400g, 14oz dry paccheri or large rigatoni
2 red peppers roasted in the oven, peeled and chopped
90 ml, 6 tbsp, 3fl oz extra virgin olive oil
salt and black pepper
Parmigiano Reggiano, freshly grated
instructions
In a bowl, mix the chopped roasted red peppers with the Dress Italian Red Pepper Pesto and extra virgin olive oil. Add the paccheri to a large saucepan of salted boiling water and cook for 9 minutes or until al dente. Drain the pasta and add it to the pesto mixture. Toss well. Add the remaining fresh basil leaves and a sprinkle of Parmigiano Reggiano. Season with salt and black pepper and serve immediately.
