Jarred Pepper Pasta
Ingredients: Pasta, Salt, Parsley, Olive oil, Roasted peppers (jarred) · 20 min cook time · 700kcal · ~₩13,800
Ingredients
200g Pasta, 10g Salt, 30g Parsley, 100ml Olive oil, 300g Roasted peppers (jarred), 50g Almonds, 2g Flaked dry chili, 15ml Extra virgin olive oil, 2g Pepper, 5ml Red wine vinegar, 50g Cottage cheese, 20g Parmesan
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta (penne) and cook according to package instructions.
2. To make the herb oil, rip off the top of the parsley and place it in a liquidizer. Add a generous amount of olive oil, just enough to blend. Blend until you have a vibrant green oil.
3. In the same blender, add the jarred roasted peppers (with their juice), a handful of raw almonds, flaked dry chili (to your desired heat), a little extra virgin olive oil, a light seasoning of salt, a big seasoning of pepper, and a thimble of red wine vinegar.
4. Add a couple of tablespoons of cottage cheese to the blender. Blend until smooth to create a creamy sauce.
5. Once the pasta is cooked, turn off the heat and drain the pasta, reserving some of the pasta water if needed.
6. Return the drained pasta to the pan. Add the prepared pepper sauce and fold it in, using the residual heat of the pan.
7. Add a little grated Parmesan for light seasoning and fold it into the pasta.
8. Serve the pasta on a plate. Drizzle with the parsley oil and add small dollops of cottage cheese on top.
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