Garden Mains · Card VG20
Roasted Red Peppers with Pesto and Pine Nuts
Long red peppers roasted whole until slumped and sweet, laid over a silky orange pepper puree and bright basil pesto, then finished with toasted pine nuts and pea shoots. It is a striking plate for a late-summer dinner party, and every component can be made hours ahead.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Serves
- 4
- Level
- Medium
- Cuisine
- Italian
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