Friday, August 24, 2007
Penne with roasted red capsicum pesto, tuna & parsley
recipe from Sep 2007 Issue of Australian Good Taste.
1 large red capsicum, halved, deseeded
1 bunch rocket, ends trimmed, coarsely chopped
2 tbs chopped fresh continental parsley,
2 tbs pine nuts, lightly toasted
1 tbs fresh lemon juice
1 tsp finely grated lemon rind
1 garlic clove, crushed
350g dried penne
1 x 185g can tuna in spring water, drained, flaked
Chopped fresh continental parsley, extra, to serve
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the capsicum, skin-side up, on a baking tray. Roast in oven for 20 minutes or until the skin blackens slightly. Transfer the capsicum to a heatproof bowl. Cover with plastic wrap and set aside for 20 minutes. Peel the skin off the capsicum. Coughly chop and set aside.
2. Place the capsicum, rocket, parsley, pine nuts, rind, juice and garlic in the bowl of a food processor and process until finely chopped. Add 1-2 tablespoons hot water and process until a coarse paste forms. Season with freshly ground black pepper.
3. Cook the penne in a large saucepan of salted boiling water following packet instructions or until al dente. Drain well.
4. Return penne to the saucepan over a medium heat. Add the capsicum pesto and tuna and stir until well combined and heated through. Divide among serving dishes and top with freshly ground black pepper and parsley.
This was one of the three recipes that i tested for the magazine...(Yes...i applied to be on the reader taste team and got accepted!!) Served it to 2 girls n 3 guys...n must say that this is quite a feminine dish cos the guys didn't warm very much to it n David kept insisting it tastes like chicken.... Good points: It's very light and refreshing....just right for shedding those winter kilos...spring is in a week's time!! yay!!!