Pasta salad with peppers

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), orange
• 280 g pasta (conchiglie)
• 5 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp pesto, e.g. Genovese
• 1 clove(s) garlic
• 3 tbsp fresh basil, picked
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Insalata di pepperoni arrostiti

Place the whole peppers on a baking sheet and grill under the preheated grill for 15 minutes, turning frequently, until browned all over. Place the peppers in a bowl, cover with foil, and set aside. Meanwhile, cook the pasta until al dente. Thoroughly mix the olive oil, lemon juice, pesto, and garlic in a bowl. Drain the pasta and toss it with the pesto mixture while it’s still hot. Set aside. Peel the skin from the cooled peppers, cut them open, and remove the seeds. Roughly chop the flesh and add it to the pasta along with the basil. Season with salt and pepper and mix everything well. Serve at room temperature. Tip: If you’re in a hurry, you can also use peppers from the antipasti range. You can also add mozzarella balls, arugula, etc. to the ingredients if desired.