key ingredients:
Let’s talk a bit about our main ingredient “piquillo pepper” .
The origin of this variety of pepper dates back to pre-Columbian times and is located in North America.
On his first trip, Christopher Columbus brought American peppers to Europe. Over the years, different varieties of peppers were developed in Spain, one of them is the piquillo; For this reason, its “nationality” is usually attributed to this country, specifically to the city of Lodosa, where it is grown.
This pepper is sweet, has a triangular shape, hard skin and an intense red color that really makes it very provocative when used in the kitchen.
Between 1994 and 1996 seeds of this vegetable were exported to Peru, which were sown and harvested by Peruvian entrepreneurs with great success(https://es.wikipedia.org/wiki/Pimiento_del_piquillo)
To prepare the sauce with piquillo peppers, mix all the ingredients in a food processor or blender, add the olive oil slowly until it has the desired consistency, add lactose-free cream. At salt / pepper to your taste.
If you add cheese (feta or Parmesan) to the pasta, take into account that, it adds a salty touch to the dish.
Drizzle the feta cheese with extra virgil Olive.
Add a pinch of black pepper.
I hope you will try this recipe at home !
Lentil Pasta with Piquillo Pepper Sauce
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