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Adjust Servings:
For Pesto :
1 Green Bell pepper
1 small bunch Coriander (Kothmir)
2 Green chilli
4 Garlic cloves
3-4 Walnut
Juice of 1 lemon
1 tbsp Olive Oil
For Pasta :
1 cup Boiled Penne Pasta
few pieces of Boneless Chicken pieces
2 tbsp Butter
4 tbsp Pesto
1 thinly sliced Onion
1 shredded Carrot (Orange)
1 tbsp Tomato Ketchup
a pinch of Black Pepper Powder
1/2 tsp Dried Oregano
1/4 cup Cheese
Roasted Bell Pepper Pesto Pasta | Easy Home-made Pesto Pasta

Roasted Bell Pepper Pesto Pasta | Easy Home-made Pesto Pasta


  • For Pesto :

  • For Pasta :


It’s raining in December!!This weather demands you eat something delicious and spicy! So here is a recipe that is deliciously spicy and perfect for this crazy weather. You can store the pesto in the refrigerator for upto 1 week. Roasted Bell pepper gives this pesto a delicious smoky hint and the chilli and garlic spice things up perfectly. you can use the pesto in multiple other dishes.




Place green bell pepper in a skewer and brush with oil. Fire roast the bell pepper on direct flame using gas stove until nicely charred from all sides.


Remove the seeds from the roasted bell pepper and chop into pieces.


Grind together roasted bell pepper, coriander, green chilli, garlic cloves, walnut, lemon juice, salt and olive oil. This is your pesto ready!


For the Pasta, heat butter in a pan and add chicken, salt and pepper. Cook for 2 mins.


Add onion and carrot and mix well. Add tomato ketchup. Cook well for 2 mins, add pesto and mix well. Cook until the chicken is completely cooked.


Add boiled pasta, oregano and cheese. Mix well and cook for 2 mins.


Serve topped with more cheese. Enjoy :)

Sana Sayyed

Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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