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Ingredientes
- 3 x red bell peppers - (1 1/4 lbs)
- Â Â Salt to taste
- 1 lb penne pasta
- 1 x garlic clove
- 1/4 c. grated Parmesan cheese plus more
- 1/4 c. walnuts
- Â Â Leaves from 6 to 8 parsley sprigs
- 2Â 1/2 Tbsp. extra virgin olive oil plus more
- 1 Tbsp. balsamic vinegar
- Â Â Freshly-grnd black pepper to taste
Direcciones
- To roast bell peppers, broil peppers 4 inches from heat source, turning, till skins are charred. Place peppers in bowl and cover with plastic wrap. Let cold 15 min. Remove skins and seeds and chop. Set aside.
- Bring large pot of salted water to boil and cook penne according to package directions till al dente, about 12 min.
- Chop garlic in blender or possibly food processor. Add in peppers, 1/4 c. cheese, walnuts, parsley, 2 1/2 Tbsp. oil, vinegar, 1/2 tsp. salt and pepper to taste and pulse to puree, about 20 seconds. Sauce should be well blended but have texture; it should be similar to pesto. If sauce is too thick, add in a little extra virgin olive oil. Taste and adjust seasonings.
- Toss with well-liquid removed pasta and sprinkle with a little extra cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 125 | 22% |
| Total Fat 14.31g | 18% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 107mg | 4% |
| Potassium 437mg | 12% |
| Total Carbs 90.69g | 24% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.85g | 5% |
| Protein 18.48g | 30% |
