SALE: BBD - 30.09.2024
♥ 100% organic
✓ with extra virgin olive oil
☀ excellent as a spread or to refine sauces
Bell Pepper Pesto from Italy in Organic Quality
The Crema di Peperoni (Bell Pepper Pesto) is an organic speciality from Tuscany. The following ingredients, bell pepper, ground pepper, Tuscan extra virgin olive oil, sea salt, wine vinegar, grape juice, give this pesto a Mediterranean taste. Mediterranea Belfiore is behind this delicious creation. The roots of this company go back to 1952, when Donato Ciarlo founded the company in Cecina, province of Livorno. Today it is run by his three daughters. Mediterranea Belfiore stands for organic quality from Cecina.
The pesto is not only suitable for pasta but is also excellent as a dip or spread on bread (e.g. lightly toast baguette slices on the grill and then spread a thin layer of the paprika pesto on them). You can find a recipe for using the pesto here below ▼.
Buy paprika pesto/ spread
♥ 100% organic
✓ with extra virgin olive oil
☀ excellent as a spread or to refine sauces
Ingredients: Paprika*, pepper*, extra virgin olive oil*, sea salt*, wine vinegar*, grape juice*.
*from controlled organic cultivation (IT-BIO-006)
Nährwerte / Nutrition Facts
| |
auf / per 100 g / ml |
| Energie / Energy |
408kJ / 99kcal |
| Fett / Total Fat |
8,4 g |
|
davon: gesättigte Fettsäuren / of which: saturated fat
|
1,3 g
|
| Kohlenhydrate / Carbohydrate |
2,5 g |
| davon Zucker / of which sugar |
1,88 g |
| |
|
| Eiweiß / Protein |
1,9 g |
| Salz / Salt |
1,7 g
|
| |
|
Pasta with bell pepper pesto and mushrooms
Ingredients:
- 350 g pasta (e.g. penne or spaghetti)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 200 g mushrooms, sliced
- Salt and pepper to taste
- 1/2 cup vegetable stock
- 1 jar (180g) bell pepper pesto
- 1/4 cup grated parmesan
- Fresh parsley to garnish
Instructions:
- Cook the pasta al dente according to the instructions on the packet. Drain and set aside.
- In a large frying pan, heat the olive oil. Add the chopped onion and sauté until translucent.
- Add the chopped garlic and fry for a further 1-2 minutes until fragrant.
- Add the mushroom slices to the pan and sauté over medium heat until golden brown. Season with salt and pepper to taste.
- Add the vegetable stock and reduce the heat. Cover the pan and simmer the mushrooms for about 5 minutes until they are soft.
- Add the paprika pesto to the pan and mix well. Add a little pasta water if needed to get a creamy consistency.
- Add the cooked pasta to the pan and mix gently with the sauce until the pasta is well coated.
- Sprinkle the grated Parmesan over the pasta and mix gently again.
- Garnish with fresh parsley and serve immediately.
This pasta with paprika pesto and mushrooms is a delicious and aromatic twist on a classic pasta dish. Enjoy this simple yet sophisticated recipe!
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