adapted from Quick Food
{re-post} This is a great meal that can be almost entirely made ahead of time. I made the 'pesto' earlier in the day, then when it was time to cook the pasta all I had to do was add the pesto. I bet the pesto would freeze well, too.
Ingredients
1 red pepper
1 yellow pepper
2/3 cup sliced almonds
8 scallions
2 cloves garlic, crushed
1 lb. cheese tortellini
1/4-1/3 cup olive oil
1/3 cup finely grated Pecorino cheese
Directions
1. Cute the peppers into large pieces, removing the seeds and membrane. Place, skin-side up, under a preheated broiler until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin.
2. Spread the almonds on a cookie sheet and toast 1-2 minutes in oven, until lightly toasted.
3. Cook the pasta in a large saucepan of boiling water until al dente. Meanwhile, roughly chop the white part of the scallions and slice the green tops, setting the green tops aside for garnish. Put the peppers, almonds, garlic, and white part of scallions in a food processor or blender and pulse until chopped.
4. When pasta is finished, drain and return to saucepan. Toss the pepper mixture through the pasta, then add olive oil and Pecorino. Season to taste. Serve garnished with green scallions.
Serves 4.
No comments:
Post a Comment