| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rebecca’s, Recipes |
1 |
servings |
INGREDIENTS
| 2 |
|
Red capsicum |
| 2 |
|
Cloves Garlic |
| 2 |
tb |
Pine nuts |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Grated Parmesan |
INSTRUCTIONS
Cook capsicum in oven until skin is black. Remove from oven and put into a
plastic bag so they can sweat. After about 1/2 hour remove and peel off
skin.
Fry pinenuts until golden in a little of the oil. Drain on paper.
Add pine nuts, capsicum, garlic and parmesan to blender. Blend and slowly
add olive oil until it forms a good paste.
Serve with Bow-tie pasta. You can also stir spinach through pasta, add
pesto and heat through.
Converted by MC_Buster.
Per serving: 345 Calories (kcal); 36g Total Fat; (90% calories from fat);
4g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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