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PASTA WITH CAPSICUM CREAM
This is a really easy and quick pasta sauce that makes a nice change from tomato sauce or pesto. It's from Stefano de Pieri's 'A Gondola on the Murray' and is easy to adapt to what you have around the kitchen, eg I made it without the onion and cheese, and with dried basil, and it was still v tasty. It's quite rich because of the cream, and would work well as a starter/entree as well as a main.
Recipe posted by arista
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 tbsp olive oil
- 5 fleshy red capsicums, sliced and seeds removed
- A few basil leaves
- 1 cup (250 ml) chicken stock
- ½ cup (125 ml) cream
- 350 g farfalle or penne pasta
- ½ cup Grana Padano cheese, grated
Method
Serves: 2
- Cook onion and garlic in olive oil until transparent.
- Add capsicums, basil and stock, and cook with lid on for 15 mins or until soft.
- Puree in a blender, return to the pot and add the cream.
- Warm this while you cook the pasta.
- Drain, add to the sauce, add cheese and serve at once with black pepper.
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