Chargrilled peppers add a lovely bit of sweetness to this easy Italian-ish pasta recipe.
Silky Pepper Pasta
4.1
0
Notes
20 mins cook
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Step 1.
Place a pot of salted water to the boil. Once boiling, cook the pasta for 1 min under al dente.
Step 2.
Meanwhile, finely grate the cheese into a bowl. Drain and add ¾ the peppers to a blender and blend until smooth. Pour into the cheese and crack ⅓ egg into the mixture. Separate the remaining eggs, discarding the whites. Add the yolks into the pepper mixture and whisk together.
Step 3.
Thinly slice the remaining peppers.
Step 4.
Once the pasta is cooked, drain, reserving water. Pour the pepper mixture onto the hot pasta. Place onto low heat whilst tossing together. Add a splash of pasta water if it gets too thick. Taste and season with salt and pepper. Stir the remaining peppers through.
Step 5.
Share into bowls and finish with basil leaves and some more Parm.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
225 g
Drained Chargrilled Peppers
2
Egg Yolks
1
Egg
60 g
Parmesan
200 g
Pasta
200 ml
Pasta Water
FOR THE GARNISH:
5 g
Fresh Basil
10 g
Parmesan
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
225 g
Drained Chargrilled Peppers
2
Egg Yolks
1
Egg
60 g
Parmesan
200 g
Pasta
200 ml
Pasta Water
FOR THE GARNISH:
5 g
Fresh Basil
10 g
Parmesan
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place a pot of salted water to the boil. Once boiling, cook the pasta for 1 min under al dente.
Step 2.
Meanwhile, finely grate the cheese into a bowl. Drain and add ¾ the peppers to a blender and blend until smooth. Pour into the cheese and crack ⅓ egg into the mixture. Separate the remaining eggs, discarding the whites. Add the yolks into the pepper mixture and whisk together.
Step 3.
Thinly slice the remaining peppers.
Step 4.
Once the pasta is cooked, drain, reserving water. Pour the pepper mixture onto the hot pasta. Place onto low heat whilst tossing together. Add a splash of pasta water if it gets too thick. Taste and season with salt and pepper. Stir the remaining peppers through.
Step 5.
Share into bowls and finish with basil leaves and some more Parm.