By Gabriele Caglio
Pasta - Red pepper and gorgonzola pesto and bacon
9 steps
Prep:30minCook:30min
Updated at: Thu, 17 Aug 2023 05:14:05 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
34
High
Nutrition per serving
Calories868.3 kcal (43%)
Total Fat52 g (74%)
Carbs75 g (29%)
Sugars10.1 g (11%)
Protein28.9 g (58%)
Sodium1449.4 mg (72%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Take the red pepper and ease them down on a tray. Place the tray into the oven and let the pepper in for about half an hour. After this time they should be soft.
Tray
red pepper200g
Step 2
Take a zip top bag, put the red peppers in and close it. Leave the red peppers in the bag for about ten minutes. After this time, peel the red peppers, remove the seeds and cut them in small slices.
Zip Top Bag
Knife
Cutting Board
red pepper200g
Step 3
While the red peppers are still worm, put them into a food processor. Add the gorgonzola, walnuts, olive oil, salt and pepper too. Mix the ingredients for a minute until you have a creamy pesto.
red pepper200g
walnuts30g
gorgonzola25g
Olive oil5g
salt
pepper
Step 4
Now, it is time to prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish, it might be better to choose a short type of pasta.
Pot
Lid
Wooden Spoon
pasta80g
salt
water
Step 5
Slice the bacon.
Cutting Board
Knife
bacon50g
Step 6
Put the bacon in a pan and roast, whiteout oil or anything else. Cook the bacon for five minutes, remove it from the pan and keep aside.
Pan
Slotted Spoon
Bowl
bacon50g
Step 7
In the same pan where you cooked the bacon, ease down the pesto and warm it up.
Wooden Spoon
Step 8
When the pasta is cooked, strain it and ease it down in the pesto alog with the bacon for 2 minutes. If the pasta looks too dry, add a spoon of the water you used to boil the pasta.
Strainer
Wooden Spoon
Step 9
Serve the pasta with the red peppers pesto with some additional bacon and walnuts on top.
walnuts30g
bacon50g
Notes
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