Fusilli in pepper sauce
Fusilli in salsa di peperone
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For 4 people: 350 g fusilli-2 tablespoons pine nuts-1 yellow pepper big and meaty-2 Tablespoons extra virgin olive oil-salt-pepper-Basil
1) wash the pepper, open it, and seed grains and clean white filaments and cut it into small pieces.
2) Put the pepper in a food processor along with pine nuts, oil, some basil leaves, salt and pepper. Blend for a few minutes at medium speed until it is quite smooth sauce (should be slightly grainy). Pour the mixture into a bowl.
3) Cook pasta, drain and dress with the sauce.
(Thanks to Giancarlo C.)
