So I made this for potluck a few weeks ago. It was actually more yummy the day I made it, but I think thats because it was slightly warm. I didn't have the mozzarella balls, but this still had really nice flavor and it was so pretty!
12 oz. short tube shaped pasta.
2 bell peppers (I used one yellow and one red) halved, stemmed, and seeded.
6 garlic cloves unpeeled.
1/4 almonds (I didn't use this)
1/3 cup EVOO
1 Lemon
8 oz small mozzarella balls
1 bunch fresh basil, leaves torn.
Freshly ground pepper.
Preheat the broiler. Bring salted water to a boil and boil noodles until done. Drain and rinse to stop the cooking. Shake off excess water.
Place the bell peppers cut side down on a foil lined baking sheet, add the garlic and broil until charred 7-8 minutes.
Heat a dry skillet over medium heat and toast, let cool then coarsely chop.
Squeeze the garlic from its skin onto a cutting board. Add 1/2 tsp. salt. Mince an mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips. Transfer to large bowl. Add garlic paste and drizzle with EVOO, finely grate about 1 tsp lemon zest and then squeeze the rest of the lemon juice into the bowl. add the rest of ingredients and toss.
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