Penne with pepperoni pesto

Ingredients for 4 servings:

• 4 Pepper, red
• 2 cloves garlic
• 75 g almond(s), ground, peeled
• 100 ml olive oil, cold squeezed
• 1 tbsp balsamic vinegar
• 50 g Parmesan, grated
• Salt and pepper, black, from the mill
• 400g penne

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 230 degrees Celsius. Halve the peppers, remove the seeds and membranes, then place the peppers on a baking sheet lined with baking paper and press them flat. Roast in the upper third of the oven until the skins start to blacken and blister. Remove from the oven, cover with a damp cloth and let stand for 5 minutes. Then peel the skins off the peppers. Cut the peeled peppers into strips. Place in a blender jar or bowl. Peel the garlic and press it in. Add the almonds, olive oil, balsamic vinegar, Parmesan cheese, salt and pepper. Puree everything in a blender or with a hand blender. Season again if necessary. Bring plenty of salted water to a boil. Add the penne and cook until al dente, i.e. firm to the bite. Drain the cooking water, reserving 4-5 tablespoons of the cooking water and add it to the pesto. Sprinkle with chopped arugula or walnuts, if desired, and serve with freshly grated cheese. The pesto sauce can be prepared in advance; it will keep in a sealed jam jar in the refrigerator for up to four days. The pesto sauce is also great cold as a spicy spread on bread.