Stefano's red pepper pesto and chestnut flour cake

The photos don't do it justice, but this shell pasta with red pepper pesto was absolutely delicious. The recipe was simple; all you need is the right ingredients and an italian touch.

Ingredients (for 6 people)

2 Tbsp olive oil
12 red peppers cut into strips
2 Tbsp wine vinegar
3 gloves of garlic
grated parmesan cheese
basil (12 leaves)

1 packet of conchiglie rigate (shell pasta)
grated parmesan cheese



After heating the olive oil in the pan, Stefano added the red pepper slices and cooked them for 10 min or until they became brown. Before removing the pan from the heat, he poured in some wine vinegar to balance the sweetness from the peppers. When the peppers cooled down, he added them to the food processor with the garlic, the parmesan cheese and the basil, making them into a paste. The pasta was cooked according the packet's instructions and was mixed with the pesto before served.

The chestnut flour cake