Rockin' Roasted Red Pepper Pesto

!: Rockin' Roasted Red Pepper Pesto

This recipe is 20 pounds of delicious in a 5 pound bag!
The dish is fairly easy to make. If you already have the roasted red peppers it's simple. Since I'll be making this from scratch there is another step involved regarding the roasted peppers.

Difficulty (Scale from 1-10): 6

Makes: 6-8 servings of pasta

Ingredients

3 1/2 Cups of Roasted Bell Peppers (or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation)
1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack)
1 cup of chopped celery
1 jalapeño pepper (de-seeded, and de-veined)
1/2 cup extra virgin olive oil
1/2 cup of heavy cream
1/4 cup fresh parsley roughly chopped
2-3 cloves of garlic (Be careful test 2 cloves first as this recipe is based on the gentle flavors of the red bell pepper)
1/2 cup of parmesan cheese
Salt to taste
Black pepper to taste

Preparation

Roasted Red Peppers:

Spray a large baking pan with cooking oil spray and place the peppers on it. Set the pan under your broiler (set to High) with the peppers 2-3 inches away from the broiler. Pay careful attention and when peppers char and blister, turn over by quarter turns. Keep turning until all sides are charred and blistered, then remove the pan from broiler and let the peppers cool. After cooling peel off the skin and remove the stem and seeds from the peppers.

Now your roasted red bell peppers are ready to use!

Pesto Preparation:

In a blender:
Combine roasted red peppers, celery, jalapeño pepper, basil, olive oil, heavy cream, parsley, garlic, and parmesan cheese. Liquefy ingredients in the blender and add salt and pepper to your taste.

Add half of the pesto sauce to 1 pound of cooked pasta. Reserve the other half for those who would like extra sauce.

Enjoy your meal!!!

Rockin' Roasted Red Pepper Pesto

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Bell pepper (Capsicum annuum L.), family Solanaceae is among the world's most popular vegetables. It is a good source of various beneficial phytochemicals that are essential in human diet and in the prevention of breast cancer, and powerful antioxidants that reduce the risk of heart disease. Southern blight caused by Sclerotium rolfsii Sacc. is a common and destructive disease of bell pepper in most of the countries and is worldwide in distribution. Valuable management of this disease can be achieved by the use of synthetic pesticides. However, since synthetic fungicides are also responsible for the generation of toxic residues, therefore, the use of natural products in the management of diseases is gaining importance. The present study was, therefore, designed to evaluate the antifungal activity of Coronopus didymus, a weed of family Brassicaceae, for the management of southern blight of bell pepper. This book is especially useful for those who are interested in organic farming.

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Betty's Spaghetti with Italian Sausage and Peppers Recipe

!: Betty's Spaghetti with Italian Sausage and Peppers Recipe

In this video, Betty demonstrates how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off. Ingredients: 18-oz. hot Italian link sausage, cut into 1/2-inch slices (You may use more or less sausage, and you may substitute mild inn place of the hot, if you like.) 2 green bell peppers, washed and cut into strips about 1-inch long 2 red bell peppers, washed and cut into strips about 1-inch long 2 medium onions, peeled and cut into chunks about 1-inch long 24-oz. jar of Italian sauce (I used Prego Traditional, but any Italian sauce will do.) 14-oz. jar of pizza sauce (Any pizza or Italian sauce will be fine.) 16-oz. spaghetti, cooked according to package directions (I cooked only 8 oz. spaghetti, and used only half of the sauce, freezing the remainder of the sauce for a pasta meal later.) 1/2 cup grated Pecorino Romano cheese (You may use any type of Romano or Parmesan cheese, and you may use more or less than the 1/2 cup.) 1/3 cup chopped fresh parsley, washed, dried, and snipped (You may use more or less than 1/3 cup.) Brown the 18-oz. sliced Italian sausage in a deep skillet over medium heat. Stir gently to brown, but do not stir vigorously, as this will crumble the sausage.) When done, remove sausage with a slotted spoon, and place on paper toweling to drain ...

Betty's Spaghetti with Italian Sausage and Peppers Recipe

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