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Roasted Orange Pepper with Tortollini Pasta
Serves: 6 person

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

1 pack of tortollini pasta

2 tbsp olive oil

3 tsp minced garlic

4 large orange pepper, roasted

Salt and freshly ground pepper

1/2 cup cooking cream,

1/4 cup minced fresh basil leaves, plus more leaves torn for garnish

Fresh lemon juice, to taste

Nutmeg

Chunk of Parmesan for grating

Directions:

Pre-heat oven to 200 degrees celcius. Place orange peppers in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for twenty minutes.

Remove roasted peppers from baking sheet and place in a pyrex container, cover with cling wrap for about five to ten minutes. Peel the skin off the pepper and keep aside.

Bring large pot of salted water to a boil. Cook the Tortellini for about seven to ten minutes, or until al-dente. Drain and keep on the side.

In a medium size saucepan, add roasted orange peppers and cooking cream, and puree with a handblender. Add garlic, lemon juice, olive oil, salt, pepper and nutmeg, bring mixture to simmer, stirring occasionally, for five to seven minutes.

In a large bowl, toss the tortellini and sauce together, and top with chopped basil leaves and grated Parmesan cheese.

Serve immediately

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