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🍝 Tagliatelle with Roasted Bell Pepper-Walnut Pesto

489 kcal · 30 min · 4 servings

Ingredients

• red pepper 2 pcs
• walnut kernels 50 g
• organic lemon 1 pcs
• basil, fresh 20 g
• olive oil 3 tbsp
• cream cheese, plain 100 g
• mild sweet paprika 0.5 tsp
• salt pinch
• pepper, black ground pinch
• tagliatelle, fresh 500 g

Instructions

1. 1. Preheat the oven to 220 °C using top and bottom heat.
2. 2. Thoroughly wash the bell peppers under running water.
3. 3. Cut the bell peppers into quarters and remove the core.
4. 4. Place the pepper quarters skin-side up on a baking sheet lined with baking paper.
5. 5. Roast the peppers in the preheated oven on the upper rack for about 15 minutes.
6. 6. Remove the tray when the skin blisters and starts to turn black.
7. 7. Place the walnuts in a dry frying pan.
8. 8. Lightly toast the walnuts over medium heat for about 3 minutes.
9. 9. Remove the walnuts from the pan and place them on a plate.
10. 10. Wash the lemon under running water.
11. 11. Grate about 1 teaspoon of lemon zest using a fine grater.
12. 12. Thoroughly wash the basil.
13. 13. Shake the basil dry.
14. 14. Separate the basil leaves from the stems.
15. 15. Cover the roasted peppers in the oven with a damp kitchen towel.
16. 16. Let the peppers cool down under the towel.
17. 17. Peel the skin off the cooled pepper quarters.
18. 18. Roughly chop the peeled peppers.
19. 19. Roughly puree the peppers together with the olive oil and walnuts.
20. 20. Stir the cream cheese into the pesto.
21. 21. Season the pesto with paprika powder, salt, pepper, and the lemon zest.
22. 22. Bring about 5 liters of salted water to a boil in a large pot.
23. 23. Cook the tagliatelle in the boiling water for about 3 minutes until al dente.
24. 24. Drain the pasta.
25. 25. Serve the tagliatelle with the bell pepper-walnut pesto.
26. 26. Garnish the dish with the basil leaves.

Nutrition per serving

• kcal: 489
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 52 g