Yield: 1 servings
|2 \N||Red capsicum|
|2 \N||Cloves Garlic|
|2 tablespoons||Pine nuts|
|2 tablespoons||Olive oil|
|2 tablespoons||Grated Parmesan|
Cook capsicum in oven until skin is black. Remove from oven and put into a plastic bag so they can sweat. After about ½ 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); ½ Lean Meat; ½ Vegetable; 0 Fruit; 6½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.