Pasta with Bell Pepper Pesto Recipe

Ingredients:

• 350 g. of mezze maniche rigate (that is, lined tube-shaped pasta);
• 150 g. of red onion and bell peppers pesto
• a yellow pepper
• a green pepper
• a spoon of extra virgin olive oil
• some parsley leaves
• 40 g. of grated pecorino

Instructions:

1. Empty, wash and chop the bell peppers, then stir-fry them on a non stick pan with a drizzle of olive oil in it. While the peppers cook over a low heat, add some red onion and bell peppers pesto.

2. Boil water, put in a pinch of salt and cook 350 g. of mezze maniche rigate, stir until it becomes al dente and strain. Now, put it in a pan with some cooking water and pan-fry.

3. Finally add some ground parsley and 40 g. of grated pecorino.